Karidopita (Greek Nut Cake)

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“This recipe was from my Yia Yia (Grandmother in Greek). This was served as a traditional holiday cake. Usually around Christmas time. My only advice for you is if you have never before made a syrup glaze, find a recipe for a simple one and practice first. And I prefer to use Captain Morgan's Spiced Rum or a decent spiced Cognac.”
READY IN:
45mins
SERVES:
10-30
UNITS:
US

Ingredients Nutrition

Directions

  1. cake:
  2. Blend eggs and sugars.
  3. Add peanut oil, buttermilk and rum.
  4. mix thoroughly.
  5. in a separate bowl whisk together dry ingredients
  6. add dry mix into egg mixture.
  7. fold in nuts.
  8. pour into a 13x9x2 buttered pan.
  9. bake at 350 degrees for 35 minutes.
  10. remove from oven and cut into serving sized squares before topping with syrup.
  11. Syrup:
  12. combine all the ingredients in a pot and bring to a boil.
  13. simmer gently for 10 minutes occasionally whisking to prevent clumps.
  14. cool before pouring over the cake squares.
  15. optional:
  16. If you prefer a little more kick in your syrup, whisk 1/2 cup rum in after cooled, before topping cake.
  17. I do not recommend children having any with an extra kick.

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