My family always had a large walnut tree. That meant picking fresh walnuts in the fall and drying them in boxes for lots of baking throughout the year. In these days, here in Seattle, we don’t have a tree, so I buy the walnuts, usually shelled. I love them and bake often with them.
The sweet smell of fruit and butter lingers in the air long after this cake has been removed from the oven. Many times over the years I baked it when I wanted something easy and delicious. This cake is a perfect companion to tea. Thanks to my sister for the recipe. In my old-fashioned, hand-written Hungarian recipe book, it’s the first entry. Only six lines – ingredients and instructions together.