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Brasadel (Jewish Coffee Cake)
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1 cup shortening
1 cup sugar
3 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
3/4 cup walnuts, plus additional
1/2 cup walnuts, for topping
3/4 cup sugar
cinnamon
Beat together the shortening, 1 cup sugar and eggs.
Sift together the flour, baking powder, salt and baking soda.
Combine the mixtures. Add sour cream and vanilla and beat together. Then add 3/4 cup nuts (the original recipe called for raisins). Pour 1/2 of the batter into tube pan. Sprinkle 1/2 cup nuts on top, then add the rest of the batter.
Mix 3/4 cup sugar and a little cinnamon and sprinkle on cake.
Bake in 350 degree oven for approximately 1 hour.
May decorate the cake with maraschino cherry halves and walnut halves.
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