KARIDOPETA (GREEK NUTCAKE WITH SYRUP)

FOR THE SYRUP:
1 1/2 cups water
3/4 cup sugar
1 stick cinnamon
1 slice orange
2 slices lemon
3/4 cup rum, dark if possible
FOR THE CAKE:
1 cup (1/2 lb.) butter
1 1/2 cups sugar
5 eggs
I tsp. ground cinnamon
2 1/2 cups flour, sifted
2 tsp. baking powder
1 cup walnuts, finely chopped
1 cup heavy cream, whipped softly with 1 tbsp. sugar, (for topping)

TO MAKE THE SYRUP:
In a small saucepan, combine the water, 3/4 cup sugar, cinnamon stick and fruit slices. Bring to a simmer and cook until the sugar is dissolved; stirring occasionally. Remove from heat, stir in rum, and cool. Set aside.

TO MAKE THE CAKE:
Preheat oven to 400 degrees F. Grease a 10 x 14 x 2-inch baking pan and set aside.

In a large mixing bowl or the bowl of an electric mixer, cream the butter with the 1 1/2 cups sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the dry ingredients and then stir in the walnuts. Scrape the batter into the prepared pan.

Bake in the preheated oven for 20-25 minutes, or until the edges begin to pull away from the sides of the pan and the top springs back when lightly touched. Remove from oven and pour the cooled syrup evenly over the top of the hot cake. Set aside to cool. The cake may be prepared ahead to this point and refrigerated.

TO SERVE:
Cut the cooled cake into squares. Serve with a dollop of lightly sweetened, softly whipped cream on top of each piece.

Servings: 12-14
Source: The Groaning Board Newsletter (1980)