Categories: Cakes, Desserts 
      Yield: 10 servings 
  
    1/2 lb Butter; sweet                       1 ts Baking powder 
      2 c  Granulated sugar                  1/4 ts Salt 
      4    Eggs                                1 c  Walnuts; coarsely chopped 
      1    Orange,(juice & grated rind)             Confectioners' sugar (opt.) 
      3 c  All-purpose flour               
  
  Cream the butter until light and fluffy, then gradually add the sugar. 
  Continuing to beat, add the eggs one at a time, beating well, on medium 
  speed, after each addition. Gradually add the orange juice and rind. 
  Meanwhile, sift the flour with the baking powder and salt and gradually add 
  to the batter.  Add the walnuts last, blend another minute on medium high 
  speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in 
  a moderate oven (350 F) for 25 to 30 minutes until the color is a light 
  chestnut and the cake springs back to the touch. (Watch carefully because 
  this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with 
  confectioners' sugar and cool thoroughly before slicing. 
   
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New 
  York. Source: Karen Mintzias I-Cooking