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.
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