Walnut Bundt Cake Soaked in Coffee Syrup

8 thoughts on “Walnut Bundt Cake Soaked in Coffee Syrup”

  1. This is a great recipe from the cookbook “Bold”. I make it all the time. It is one of my most requested cakes. You should try more of the recipes from this cookbook. Every recipe that I have made up to this point has been amazing!!!

    1. So glad you’ve discovered the delicious-ness of this cake. And, it’s just the right season–Autumn is walnut harvesting time, and it’s also the right “size to serve a large party (eg., Thanksgiving). Cheers!

  2. I made this cake for a dinner with friends and it drew universal praise. The preparation from the recipe went smoothly. I’m not at all fast in the kitchen, but was able to have it ready for the oven in less than an hour. Licking the left-over batter was a real treat as was the taste test on the syrup. The 45 minute estimate for baking turned out to be right on. I had tried the knife test at 35 minutes and it seemed like it wasn’t even close – so I guess it comes along quickly towards the end. When pouring the syrup over the finished cake, there was a slight crust on top which caused about half the syrup to flow down the insides of the pan. Next time I might make some toothpick holes in the crust to get more syrup into the cake. I also tried a few slices with Kahlua drizzled over them and they were superb. Will definitely be making this again.

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