Tree Nut Cake

From the recipe book of Heidi Nägeli’s grandmother from Hasliberg-Reuti. As a comment she writes for this: “A cake that stays moist for a long time!” Beat butter, egg yolks and sugar until light and fluffy. Add the cinnamon and rum . Beat the egg whites with the baking powder until stiff. Fold the snow into the buttercream alternating with the flour and tree nuts. Pour the dough on the spot into a buttered and floured loaf pan. Meanwhile, bake in oven heated to 180° Celsius for 45 minutes.

Take out and cool. Brush cake with a little warmed jelly and cover with glaze.

Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!

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