A delicious and moist Walnut Cake using seasonal walnuts, rum and honey. This simple cake looks stunning baked in a bundt pan. Recipe adapted from French Country Cooking by Mimi Thorisson
You can also use pre-ground walnuts in this recipe, if they are commonly sold where you live.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/walnut-cake-mimi-thorisson-cookbook-giveaway/