Directions: |
Directions:Line a 10 inch spring form pan with heavy aluminum foil. Grease the foil with vegetable shorting, being careful not to tear or punch holes in the foil. In bottom of pan on greased foil spread 1 cup brown sugar evenly. Sprinkle with ½ cup water and 1 cup chopped walnuts ( black walnuts are best; but if not available, use English walnuts.)
Cream margarine; gradually add sugar; cream until fluffy. Add eggs, one at a time, and beat after each one. Add flour and baking power alternately with milk and honey, beat well after each addition. Add vanilla and stir well. carefully pour over brown sugar and nut mixture. Pour slowly, so you won't push nuts to the center. Bake at 350 degrees F. about 1½ hours or until tester comes out clean. Remove from oven. Let sit 5 minutes. Remove from pan by inverting pan onto a flat cake plate so the nuts will be on top. carefully remove foil from cake. Sometimes the cake will come out of the pan without the foil. Cool completely (about 3 hours). It is important the cake is completely cool or it will melt the topping.
Topping
1½ to 2 pints. whipping cream (non-dairy whipping topping may also be used.
2 tbsp. rum flavoring
2 boxes instant vanilla pudding
milk
whip cream until thick; add rum flavoring and instant vanilla pudding.continue to whip. If it becomes to thick to spread, add a little milk and whip.
Cut cooled cake crosswise to make 2 layers. Set top layer with nuts aside. Spread topping about 2 inches thick on bottom layer. Place top layer on top of whipped cream and garnish top of cake with remaining whipped topping. Do not put on sides. Garnish topping with maraschino cherries or fresh strawberries. Refrigerate. |
This recipe for Bee-Sting (Bienstich) Fred Warner's German Restaurnt is from