CHEF JEFF — ONE BYTE AT A TIME: Walnut Pound Cake

This dessert would be peachy with summer fruit.

Walnut Pound Cake

9 eggs

1 pound butter

2 cups chopped walnuts

3 ¼ cups flour

2 teaspoons salt

2 cups dark brown sugar

1 tablespoon vanilla extract

Heat oven to 200 degrees. Remove eggs, butter from refrigerator. Generously butter Bundt pan or 2 9-inch loaf pans. Place walnuts on jelly roll pan in single layer. Toast in oven 10 to 12 minutes, until lightly browned, fragrant. Cool on wire rack. Raise oven temperature to 325 degrees. Whisk flour with salt. In another bowl, beat butter, brown sugar on low speed until just combined. Increase beater speed to high. Beat until light, fluffy, 8 to 10 minutes. Scrape down sides of bowl, add vanilla, beat just to incorporate. Beat in eggs 2 at a time. With mixer on low, add flour gradually. Mix until just incorporated. Fold in nuts by hand. Place batter in prepared pan, tapping sides, bottom to eliminate air pockets. Smooth top. Bake until cake tests done, 1 hour. Cool in pan on wire rack for 30 minutes.

Yield: Serves 16.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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