Our Favourite Walnut Cake / by Linda Klimack

If you haven't guessed already, we love cakes at Scoop n' Weigh! We also love nuts and this recipe is the best of both those things!


1 teaspoon baking powder
½ cup butter, room temperature
4 eggs
1½ cups walnut pieces

¾ cup all purpose unbleached flour
¼ teaspoon ground cloves  
½ teaspoon salt  
⅔ cup caster sugar
½ teaspoon cinnamon

  • Preheat oven to 375.
  • Grease a loaf pan and line with parchment paper.
  • Mix the flour and cinnamon in a bowl.
  • In a mixer, beat the butter and until light and fluffy, about 5 minutes. 
  • Add the eggs, one at a time to the butter mixture. 
  • Fold in the dry ingredients and mix briefly.
  • Add the walnuts and fold in gently.
  • Pour the batter into the loaf pan and bake for 30 minutes.


1 orange, zest and juice             
 ⅔ cup granulated sugar
2 tablespoons Brandy or Cointreau

  • While the cake bakes, put the orange juice in a measuring cup and add enough water to make a total of ⅔ cup.
  • Pour the juice into a saucepan, add granulated sugar and orange zest and heat over medium until the sugar dissolves.
  • Boil the mixture for about 5 - 7 minutes or until the mixture begins to thicken.
  • Remove the sauce from heat and stir in the liqueur.
  • When the cake is out of the oven and prick the top surface and, using a strainer to catch the orange zest, pour the syrup over the top of the cake.
  • Allow it to soak in and cool in the pan for at least 4 hours. 
  • Serve with small strips of orange peel for garnish.