ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: (Bolo) Walnut Cake

Misc.
I'm looking for a Walnut Cake that has a flan bottom (like a custard) The recipe has no butter or flour. I know it has 2 cups of Walnuts, 8 eggs, 2 cups of sugar, raisins & 2 Tbls. of bread crumbs. It was a layer cake, 1st layer was the flan, then cake, then a thin layer in the middle separating the next cake layer. There may have been a glaze on top. The baker was Italian, but lived in Brazil and would not give the recipe. This cake was wet like a Greek cake I have tasted. It certainly was not an American Recipe. Can anyone help me. This cake is fabulous.

MsgID: 039307
Shared by: Rosie Wuerl, Peachtree City, Ga.
Board: International Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: (Bolo) Walnut Cake
  Rosie Wuerl, Peachtree City, Ga.
2 Recipe: 'Bolo Bjbado' - Drunk Cake for Rosie
  Gladys/PR
3 Thank You: Bolo Walnut Cake
  Rosie Wuerl, Peachtree City, Ga.
4 You are very welcome Rosie! (nt)
  Gladys/PR
ADVERTISEMENT
Random Recipes
  • Beulah's Cobbler (Repost) from David in VA
  • Wendi: Have you considered whether your dough is correct? Perhaps your Grandmother made it with butter, for example. (Either in the dough or in the filling?) Have you tried cinnamon or other flavorings? (Touch of vani...
  • Texas Ranger Stew
  • TEXAS RANGER STEW 1 1/2 lb. lean ground beef 1 small onion, chopped 1 (28 oz) can peeled whole tomatoes 1 (14 oz) can beef broth water 1/4 cup ketchup 2 tablespoon Worcestershire sauce 1 1/2 teaspoon salt 1/2 tea...
  • Hungarian Potato Bread (bread machine)
  • HUNGARIAN POTATO BREAD 1 cup water (plain or potato water) 1/2 cup mashed boiled potato 2 cups unbleached all-purpose flour 1 tbsp sugar 2 tsp caraway seed (optional) 1/4 tsp salt (up to 1 tsp to taste) 1 1/2 tsp acti...
  • Layered Blueberry Gelatin
  • LAYERED BLUEBERRY GELATIN FOR THE GELATIN: 2 packages (3 oz each) grape flavored gelatin 1/2 cup boiling water 1 (21 oz) can blueberry pie filling 1 (20 oz) can crushed pineapple in pineapple...
  • Catfish Cakes (using carrots and rice)
  • CATFISH CAKES 1/4 cup grated carrots 1/4 cup finely chopped green onions 2 tablespoons butter or margarine 1/2 cup fish fry coating mix 1/2 cup cornbread mix 1 teaspoon...
ADVERTISEMENT
  • Shrimp Roasted on Rock Salt
  • SHRIMP ROASTED ON ROCK SALT 2 to 3 pounds rock salt 12 large shrimp in their shells 3 tablespoons unsalted butter 2 tablespoons honey 1 tablespoon lemon juice 2 teaspoons crushed black peppercorns Pinch of salt Lemon ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: (Bolo) Walnut Cake
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!