Servings: twelve to fifteen.
Walnut oil gives this cake’s flavor special depth, and toasted walnut oil gives the very best result.
Used 370 grams of sugar, which is less than the amount called for (King Arthur's site gives the weight of a cup of packed brown sugar at 213 grams). It turned out great and the cake was not too sweet, so it nicely balanced the frosting. I made it in two 9-inch round pans as I wanted a layered cake (b/c I made it for a birthday) and used vanilla paste in the frosting. Also substituted walnut oil for 1/3 cup of the oil. Did not put in raisins as I was worried about it the weight interfering with the rising and I didn't want the extra sweetness. It was a big hit, everyone loved it.
This has been such a favorite in our family for years. We do cut the frosting by half. Also we layer a piece of parchment in the bottom of the 9x13 after lightly buttering the pan. Risk free getting it out of the pan. Also I just use 1 1/4 cup of vegetable oil if walnut oil unavailable.
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