Directions

• 1. Beat the butter and the sugar until fluffy.
• 2. Add egg yolks and beat with electric beater until very light.
• 3. Fold in stiffly beaten egg whites.
• 4. Combine the 4 cups walnuts, cinnamon, baking powder and flour.
• 5. Fold into butter-sugar-egg mixture until blended.
• 6. Turn into two buttered 9 x 9 inch cake pans.
• 7. Sprinkle the 1/4 cup walnuts on top.
• 8. Bake in a pre-heated 350ºF oven for 45 minutes.
• 9. Cool in cake pans on cake racks for 1 hour.
• Sauce:
• 1. Boil together sugar and water until the syrup spins a thread or until a candy thermometer inserted registers 230ºF.
• 2. Stir in honey, cinnamon and rum.
• Cut the baked product into diamond shaped pieces.
• Cover with hot syrup and let stand 8 hours to allow the syrup to permeate.