6 Eggs 3/4 c Sugar
2 1/2 c Bisquick 1/2 c -Water
1/2 ts Cinnamon 1 2″ strip orange peel
1 ts -Salt 1 2″ strip lemon peel
1/2 ts Ground cloves 1/2 Cinnamon stick
3/4 ts Baking powder 1/4 c Honey
2 c Sugar 1/2 Lemon; juiced
2 1/2 c Chopped walnuts 1/4 c Walnuts
1 1/2 c Milk 1 ts Ground cinnamon
1 1/2 c Vegetable oil
In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk, and oil. Blend them together with an electric mixer for 5 minutes. Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 F. Pour the batter into a baking pan that is 10 x 14 inches, and 2 1/2 inches deep. Bake the cake for 45 minutes, or until a
toothpick inserted comes out clean. Remove the cake and let it sit for 2 hours. In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped walnuts and the ground cinnamon. Source: Papadakis Taverna – San Pedro, California California Beach Recipe – by Joan & Carl Stromquist – ISBN: 0-9622807-3-9 —–