Walnut Cake with Apricot Preserves

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I made this cake last year sometime in September. This is my nostalgia recipe for the month. It is from the September 2013 issue of Food & Wine magazine. It calls for flour just to dust the pan before baking, but if the flour is omitted or a gluten-free flour is used, then the cake will be gluten-free. 

I topped the cake with the leftover apples and plums I used in the tarts I baked a few days ago, along with fresh peaches. I also made some homemade whipped cream to eat with it. The only drawback to this cake is the recipe calls for 10 ounces of walnuts, which can be quite expensive. I paid $10 just for the walnuts! 

Good thing the cake tasted so good. 

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One response

  1. Oh yeah, walnuts and more so pine nuts can be expensive and even macadamia. I think in general nuts are just expensive. I love the crunch of walnut though and always buy when it’s on sale and store it. Have a great day!

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