Serves: 8
Total Calories: 355
1 Place the rack in the center of the oven. Preheat the oven to 350°F. Grease a 9 × 2-inch round baking pan.
2 In a bowl, stir together the flour, baking powder, and salt.
3 In a large bowl, with an electric mixer on medium speed, beat the eggs until foamy, about 1 minute. Gradually add the sugar and continue beating until thick and pale yellow. Beat in the oil and Marsala. Fold in the dry ingredients until blended. Stir in the walnuts.
4 Scrape the batter into the prepared pan. Bake 40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
5 Cool the cake in the pan on a wire rack 10 minutes. Invert the cake onto a cooling rack and let cool completely. Sprinkle with confectioner's sugar before serving. Store covered with an inverted bowl at room temperature up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Marsala Walnut Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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