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Weekly DIY 4-8-16

Samantha Davis, Assistant Editor and Marketing Coordinator

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DIY Meyer Lemon and Walnut Cake with Honey Syrup

Skill Level: Easy to Moderate

Time: 1 1/2 Hours

Cost:  $30

Reason: To convert those fruitcake haters to the zesty side of life

Ingredients  Needed:

3 cups walnuts
4 Meyer lemons
3/4 cup unsalted butter, cut into small pieces
3/4 cup sugar
6 large eggs
1 teaspoon salt
1 1/4 cup flour
1 cup golden raisins
1/2 cup juice (from 4 lemons – supplement with water if not enough liquid to make 1/2 cup)
1/2 cup sugar
1/4 cup honey

Steps to Create this Decedent Zesty Lemon Cake:

Cake Mixture

  •  Preheat Oven to 350 Degrees F and grease your 9″ pan
  • Crush or grind walnuts until fine then set them aside
  • Grate 2 lemons
  • Cream the butter and sugar until fluffy
  • Add the eggs beat with mixer until lightened

*  It is important to make sure this mixture is lightened and fluffy before adding dry ingredients *

  • Beat in the flour, salt, ground walnuts, and Meyer lemon zest
  • Stir in raisins
  •  Pour Mixture in the pan and bake for 50 minutes

Honey Syrup Mixture

  • While the cake is baking juice the two lemons that you zested earlier
  • Zest two more lemons and then juice them as well
  • Simmer the juice, sugar and honey until reduced by about half and syrupy
  •  Stir in the zest
  • Take cake out of the oven poke holes on the top with a toothpick and pour half of the mixture over the cake
  • Cover, and then cool
  • When cake is cool wrap tightly and place in the refrigerator over night
  • Serve reheated with remaining mixture

Recipe and Directions from The Kitchn

 

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Samantha Davis, Assistant Editor and Marketing Coordinator

 

Samantha Davis is Senior at Redbank Valley High School, and a first year writer and Marketing Coordinator of The Bark. She is a cheerleader...

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