Greek Nut Cake

Ingredients

SYRUP:
3 Cups Water
2 Cups CSR White Sugar
1/2 Teaspoon Cinnamon or 1 Cinnamon Stick
1 Slice Lemon
1/4 Cup Rum
BATTER:
250g Butter, softened
1 Cup CSR White Sugar
6 Eggs
1 Cup Flour, sifted
1 Cup Havelock Semolina
1 Cup finely chopped Walnuts
2 Heaped Teaspoons Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon grated Orange Peel

Method

1 : Make syrup first by combining ingredients in a saucepan and boiling gently for 10 mins. Allow to cool.
2 : For the batter, cream together the butter and CSR White Sugar until light.
3 : Add the eggs, one at a time, beating after each addition.
4 : Stir in the sifted flour Havelock Semolina, Baking Powder, cinnamon and orange peel. Mix thoroughly.
5 : Pour the batter into a square buttered cake tin and bake at 350oF (180oC) for 30-35 mins. or until cooked.
6 : Pour the cooled syrup over the surface and allow cake to cool. Cut into diamond shapes to serve.