From my mother's collection--she is a fabulous baker and cook. Everyone who samples her cake wants the recipe--here it is! A heavy, rich pound-type cake that is also good toasted and slathered with butter.
Provided by JamesDeansGirl
Categories Breads
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325*F.
- Lightly grease 10" tube pan.
- STREUSEL: In a medium bowl, combine the brown sugar, flour, butter, and cinnamon with a fork until crumbly.
- Stir in the walnuts.
- POUNDCAKE: Using an electric mixer on high speed, cream together the butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda, and salt in a large bowl until well blended (the mixture will look curdled).
- Add the eggs, one at a time, blending well after each addition (the mixture will still look curdled).
- With the mixer on low speed, gradually add the flour, beating just until blended and smooth.
- Spoon 1/2 the batter into the prepared pan; sprinkle with 1/2 the streusel.
- Cover with remaining batter and streusel.
- Bake for 75-85 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it.
- Cool in pan on a wire rack for 15 minutes; loosen edges of cake from sides of pan.
- Carefully invert onto a wire rack; cool completely.
- Store wrapped airtight at room temperature for up to 3 days.
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