• 16servings
  • 449calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, C, P
MineralsCopper, Natrium, Fluorine, Manganese, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Chopped walnuts

  2. 2 tablespoons 30ml Non-dairy margarine - melted

  3. 1/2 cup 118ml Finely-ground walnuts

  4. 3/4 cup 148g / 5 1/5oz Non-dairy margarine - room temperature

  5. 1 1/2 cups 297g / 10oz Sugar

  6. 4 Eggs - separated

  7. 1 3/4 cups 109g / 3.8oz Sifted cake flour

  8. 2 teaspoons 10ml Baking powder

  9. 1/2 teaspoon 2 1/2ml Ground cloves

  10. 1/2 teaspoon 2 1/2ml Ground cinnamon

  11. 1/2 teaspoon 2 1/2ml Ground allspice

  12. 1/4 teaspoon 1 1/3ml Salt

  13. 1 cup 237ml Orange juice

  14. 4 oz 113g Unsweetened chocolate - melted

  15. 1 teaspoon 5ml Vanilla extract

  16. Chocolate Glaze

  17. 8 oz 227g Semisweet chocolate - coarsely chopped

  18. 1/2 cup 118ml Strong brewed coffee

  19. 1/2 cup 118ml Apricot or strawberry preserves - strained

  20. 1 tablespoon 15ml Fruit liqueur -

Instructions Jump to Ingredients ↑

  1. For the chocolate glaze, in top of double boiler set over, but not touching, simmering water (or in microwave), melt chocolate, coffee, preserves and liqueur, if using. With wooden spoon, stir constantly until mixture is melted and well blended.

  2. Let cool before glazing cake or transfer to glass bowl, cover with plastic wrap and refrigerate. Serve hot or cold.

  3. Toast walnuts on baking sheet in 350-degree oven until golden and fragrant, about 15 minutes. Brush 10-inch fluted tube pan with melted margarine. Sprinkle with ground walnuts.

  4. In bowl of heavy-duty electric mixer, beat room-temperature margarine and sugar on medium speed until light and fluffy. Beat in egg yolks, 1 at a time, until well blended. Sift flour, baking powder, cloves, cinnamon, allspice and salt in medium bowl. Spoon flour mixture into margarine mixture alternately with orange juice until completely blended.

  5. Stir in melted chocolate, toasted walnuts and vanilla. Beat egg whites on high speed until stiff, 2 to 3 minutes; fold into batter. Pour batter into prepared pan. Bake at 325 degrees until toothpick inserted into center of cake comes out clean and cake begins to shrink away from sides of pan, about 50 minutes. Cool cake in pan on wire rack. Carefully loosen sides and center of cake from pan and invert onto cake plate. Garnish with Chocolate Glaze.


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