Walnut Cake with Apricot Preserves

photo (1)

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. 

Advertisements

Buttermilk Bundt Cake with Lemon Icing

photo (8)

 

This recipe is from the August, 2014 issue of Food & Wine magazine. The cake is made from AP flour, buttermilk, eggs, sugar, butter, shortening, vanilla, baking soda and salt. The icing is made from confectioners sugar, lemon juice and zest and butter. It is amazing. Or was….it didn’t last long.