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Hammyrodent's Walnut Fudge Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Stolen from a Hammyrodent post and flagrantly posted in the recipe site but it just sounded so good!

Stolen from a Hammyrodent post and flagrantly posted in the recipe site but it just sounded so good!

Ingredients

Serves: 6

Metric Cups

For the Cake

  • 100 grams margarine
  • 75 grams caster sugar
  • 1 tablespoon golden syrup
  • 2 medium eggs
  • 175 grams self-raising flour
  • 1 tablespoon milk
  • 50 grams walnut pieces

For the Fudge Icing

  • 25 grams butter
  • 1 tablespoon milk
  • 1 tablespoon soft brown sugar
  • 2 teaspoons black treacle (or golden syrup)
  • 100 grams icing sugar

For the Glace Icing

  • 100 grams icing sugar (sieved)
  • 1 tablespoon warm water
  • food colouring (for decoration and flavouring)
  • soaked cashews (or walnuts, for decoration)

For the Cake

  • 4 ounces margarine
  • 3 ounces superfine sugar
  • 1 tablespoon golden syrup or light corn syrup
  • 2 medium eggs
  • 6 ounces self-raising flour
  • 1 tablespoon milk
  • 2 ounces walnut pieces

For the Fudge Icing

  • 1 ounce butter
  • 1 tablespoon milk
  • 1 tablespoon soft brown sugar
  • 2 teaspoons black molasses (or golden syrup)
  • 4 ounces confectioners' sugar

For the Glace Icing

  • 4 ounces confectioners' sugar (sieved)
  • 1 tablespoon warm water
  • food colouring (for decoration and flavouring)
  • soaked cashews (or walnuts, for decoration)

Method

Hammyrodent's Walnut Fudge Cake is a community recipe submitted by samd and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease an 18 cm (7 inch) cake tin.
  • Cream the margarine, sugar and syrup until light and creamy. Beat in the eggs with a little flour. Gradually add the remaining flour, milk and nuts.
  • Place mixture into prepared tin and bake for about 40-45 minutes.
  • When cold split open and sandwich together with Fudge Icing Decorate top with white Glacé Icing and walnut halves.
  • Fudge Icing:

  • Gently melt the butter, milk, sugar and treacle in a saucepan. Beat in the icing sugar.
  • Pour into a bowl and allow to cool.
  • When set use to sandwich the cake together.
  • Glace Icing:

  • Place icing sugar in basin, gradually add water. Stir until smooth, add flavouring and colouring.
  • Use at once. N.B It should be thick enough to coat the back of a spoon
  • Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease an 18 cm (7 inch) cake tin.
  • Cream the margarine, sugar and syrup until light and creamy. Beat in the eggs with a little flour. Gradually add the remaining flour, milk and nuts.
  • Place mixture into prepared tin and bake for about 40-45 minutes.
  • When cold split open and sandwich together with Fudge Icing Decorate top with white Glacé Icing and walnut halves.
  • Fudge Icing:

  • Gently melt the butter, milk, sugar and treacle in a saucepan. Beat in the confectioners' sugar.
  • Pour into a bowl and allow to cool.
  • When set use to sandwich the cake together.
  • Glace Icing:

  • Place confectioners' sugar in basin, gradually add water. Stir until smooth, add flavouring and colouring.
  • Use at once. N.B It should be thick enough to coat the back of a spoon
  • Tell us what you think