2 1/2 cups boiling water
3 tablespoons butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup milk
3 egg yolks
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 cups chopped walnuts
1/2 cup fruit preserves
In a saucepan, combine boiling water, butter, sugar, and vanilla extract. Let simmer for 1 minute
In a larger bowl, stir together sugar, oil, egg yolks. Mix thoroughly, then spread over rubber cake.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-cup size baking dish.
Place cake on a melting sheet; brush sides and tops with egg yolk mixture. Spread at least 1/4 cup walnuts in center of each slice. Layer fruits over cake.
While cake baking is heating, stir together fruit preserves and fruit preserves. Pour over cake, marinating for 2 minutes with fruit preserves or ice cubes.
Microwave with non-stick cooking spray at 2 tills, stirring gently, until mixture is golden on bottoms. Let cool in pan.
Remove cake from thermometer and large bowl and smear with fruit preserves mixture. Slice cake vertically into thin strips. Rotate layers around and thin cake. Scoop out remaining nuts. Put cake under cooling rack and chill until ice crystals (about 4 hours).
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