This is an easy, snack size cake. It is moist with just the right amount of spice.
Greek Honey-Walnut Cake
1 ¼ cups all-purpose flour
¾ cups sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¾ cups milk
¹⁄³ cup shortening
1 cup finely chopped walnuts
Honey Syrup (recipe follows)
Heat oven to 350.
Grease and flour a square 9x9x2 inch pan.
Into a small bowl; mix the flour, baking powder, cinnamon, ground cloves, and salt with a whisk. Set aside.
Beat shortening and sugar in small mixing bowl until creamy. Add egg, mix well.
To the shortening add the flour mixture and milk and beat on low-speed for 30 seconds, scraping sides of bowl constantly.
Beat on high-speed for 1 minute, scraping sides of the bowl often.
Stir in walnuts.
Pour into prepared pan and bake until wooden toothpick comes out clean-35-40 minutes.
Cool cake in pan for 10 minutes. Put cake onto a plate right side-up. Cool for another 20 minutes.
Cut top of cake into diamond pattern; spoon syrup evenly over top of cake.
Prepare Honey Syrup.
¼ cup sugar
¼ cup water
¼ cup honey
1 teaspoon lemon juice
Heat sugar and water in a small sauce pan to boiling; reduce heat.
Simmer uncovered for 5 minutes.
Stir in honey and lemon juice.