Friday, 5 February 2010

Walnut Ring

8 oz. (2 cups) self-raising flour
Dash of salt
4 oz. (1/2 cup) lard, cooking fat (shortening),
or margarine (or mixture of fats)
4 oz. (1 cup) walnuts, finely chopped
4 oz. (1/2 cup) castor (granulated) sugar 1 standard egg, beaten
1 teaspoon vanilla essence (extract) About 6-7 tablespoons (7 ½ - 8 3/4 T) cold milk to mix

4 oz. (1 cup) icing (confectioner's) sugar Warm water or orange juice
Shelled walnut halves

Pre-heat oven to moderate (350°F, Gas Mark 4). Brush a 7 in. ring tin (pan) heavily with melted fat.

Sift the flour and salt into a bowl. Add the fat. Cut into the dry ingredients with a pastry cutter or round-topped knife, then rub in finely with fingertips.

Add the nuts and sugar.
Toss the ingredients lightly together then, using a fork, mix to a semi-stiff batter with the egg, vanilla essence (extract) and milk, stirring briskly without beating.

Transfer to the prepared tin (pan) and bake in the centre of the oven for 1-1 1/4- hours or until well risen and firm.

Leave in the tin (pan) for 5 minutes, then turn out and cool on wire (cake) rack.

When completely cold, pour over glace icing, made by mixing the sifted sugar to a thinnish but smooth icing with water or orange juice. Top the cake with walnut halves when the icing is set.


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