Karidopita (Greek Nut Cake) - cooking recipe

Ingredients

For the cake
6 eggs
1 cup white sugar
1 cup brown sugar
1 cup peanut oil
1 1/3 cups buttermilk, with the yellow flakes
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup spiced rum
2 cups finely chopped walnuts
For the syrup
2 1/2 cups white sugar
1 1/4 cups water
1 1/2 teaspoons cinnamon
2 medium sized lemon slices, diced and smashes, saving all of the juices
2 medium sized orange slices, diced and smashed, saving all of the juices
1/2 cup spiced rum
1/2 cup finely chopped walnuts

Preparation

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