F/C N/C S/N (Vegan, Yeild;
1 hotel pan)
4
lb butter 1 lb butter 4 cup safflower oil
8
cup sucanat 2
cup sucanat 2
cup sucanat
16
eggs 4 eggs ½ cup ground flax seed
½
cup vanilla 2 T
vanilla 2 T vanilla
1
gallon flour 4 cups flour 4 cups flour
2
2/3 T B. powder 2 tsp B. powder 2 tsp B powder
3 1/3 T. B.
soda 2 ½ tsp. B. soda 2 ½ tsp B. soda
2
1/2 T. salt 2 tsp salt 2 tsp salt
4
T. cardamom 1 T. cardamom 1 T. cardamom
8
cups buttermilk 2 cups buttermilk 2 cups soymilk
Nut
mixture
1
cup brown sugar ¼ cup brown sugar ¼ cup brown sugar
4
T. cinnamon 1 T. cinnamon 1 T. cinnamon
2
cups walnuts ½ cup walnut ½ cup walnut
^finely
chopped ^ ^
Beat
butter with sugar until fluffy, add eggs one at a time, stir
in vanilla.
Sift
dry ingredients in separate bowl. Add dry mixture to butter/sugar mixture, 1/3 at
a time, alternating with buttermilk, don’t overmix.
Combine
nut mixture
Oil
hotel pan(s)
Spoon 1/3 batter into pan, sprinkle ½ nut mixture ontop,
another 1/3 batter, rest of nut mixture, then top with rest of batter.
350 degree oven. 1 ¼ hours