English Hard Cake Recipes

Steps:

• Combine the flour, walnuts, baking powder and salt.
• Cream the butter and sugar together.
• Beat in eggs, one at a time. Stir in vanilla.
• Add the dry ingredients, (not the cinnamon sugar ), mixing until combined. The mixture will be crumbly. Do not beat into a soft creamy mixture.
• Shape into walnut-size balls. Arrange in circles in a greased 9-inch cake pan. Sprinkle with cinnamon and sugar.
• Bake at 350 F for 50 minutes.

Steps:

• Preheat oven to 350°F; Combine well the flour, baking powder, salt and walnuts --.
• In a separate bowl cream together the butter and sugar until completely combined; Add Egg Beaters to the creamed butter/sugar beating well; Add vanilla and stir to mix completely --.
• Add dry mixture to this 'wet' mixture, combining well --The resulting mixture should be crumb-like --.
• Shape the mixture into balls and arrange in a circle in a greased 9" cake pan (perhaps 6 balls, 5 around and one in the middle).
• By arranging them in this fashion, you'll get an effect similar to scoring you see in scone recipes except this is achieved 'naturally' by the arrangement of the balls --.
• At this time you can sprinkle it with the optional cinnamon sugar (trust me, it's better WITH the cinnamon sugar!).
• Bake in preheated 350°F oven for approximately 50 minute (your time may vary).
• Allow me to repeat, this will be hard upon completion and dryish -- it isn't intended to be a moist 'tea' cake (so don't be alarmed).
• Serve warm or equally good at room temperature; don't forget to have it with strong hot tea (no herbals) for the FULL effect!
• Suggestions: substitute pecans for the walnuts.