"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Penuche Candy Cake Recipe

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This recipe for Penuche Candy Cake, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1/2 cups milk
1 Tbsp butter
3 eggs
1 cup sugar
1 tsp vanilla extract
1/4 tsp almond extract if desired
1 cup flour
1 tsp baking powder
1 tsp salt

Penuche Topping

1/4 cup butter
3/4 cup packed brown sugar
1 Tbsp hot water
1/2 cup chopped walnuts or pecans

Oven 350 degrees 9 inch square pan
1. Prepare Penuche topping by melting butter in 9 inch sq pan. Mix in remaining ingredients; spread evenly over bottom of pan. Set aside
2. Heat milk and butter until butter melts; cool. In large bowl, beat eggs at high speed until foamy. Grad add sugar, continuing to beat until thick and ivory colored, about 3 minutes. Add vanilla and almond extract. Blend in flour, baking powder, and salt at low speed just until mixed. Add warm milk and butter, blend just until combined. Pour over topping in pan, spread to edges.
3. Bake at 350 degrees for 35 to 40 minutes until top springs back when touched lightly in center. Cool only 5 minutes. Loosen edges and invert onto serving plate. Serve warm or cold.




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