NUT CAKE

Karidopeta

YIELD: 48 SERVINGS

       12 eggs, separated

       1½ cups sugar

       1 teaspoon vanilla extract

       3 cups finely chopped walnuts

       3 cups finely chopped blanched almonds

       16 pieces zwieback, crushed fine

       1 tablespoon grated orange peel

RUM SYRUP

       2 cups sugar

       4½ cups water

       1 cinnamon stick

       1 lemon slice

       ½ cup light rum

Preheat oven to 350 degrees.

In a large bowl, beat egg whites until stiff. In another bowl, beat yolks with sugar until thick and pale in color. Beat in vanilla extract. In another bowl, mix together nuts, zwieback, and orange peel. Gradually fold beaten egg whites into yolk mixture and fold in nut mixture. Pour batter into a greased 16 x 13 x 3-inch pan and bake for 1 hour, or until cake tester comes out clean.

While cake is baking, make the syrup

In a saucepan, combine sugar, water, cinnamon, and lemon. Bring to a boil, and simmer until sugar is dissolved, about 5 minutes. Remove from heat and stir in rum.

Immediately pour hot syrup over hot cake. Cover with aluminum foil. After cake has cooled completely, cut into diamond-shaped pieces.

Note: Cake can be frozen, once it has been cut. Serve at room temperature.

Note: This recipe can be halved and baked in a 13 x 9 x 2-inch pan.

Variation: Use all walnuts or all almonds, if desired.