Leslie's mother's mother, Elizabeth Toth Csiki, was an artist and a wonderful cook.  This is her recipe for Kossuth Cake, named for general Louis Kossuth who attempted to lead the Hungarians of Europe to independence in the 19th century.  Elizabeth taught this recipe to Leslie when she was just a wee lass and Les can still remember the careful instructions imparted to her so she would master this popular family recipe.  This cake is not low cal or low carb or low anything.  It's simply delightful when consumed in company of a cup of sweetened tea or freshly brewed coffee.  Best eaten fresh.

4 whole eggs

1/2 lb butter

1 cup sugar

1 tsp vanilla

pinch salt

2 cups flour

1/2 cup chopped walnuts


Soften butter and beat in sugar and pinch salt with a fork until very light.  Be patient, this takes time.  Add vanilla and beat again until added. Add eggs one at a time, continuing to beat after each addition.  When all eggs have been added, add flour in roughly four batches, continuing to beat the batter after each addition.  Fold mixture into a 9 x 13 pan that has been prepared with a thin coating of butter and a dusting of flour.  Sprinkle walnuts uniformly over the top of the batter.  Bake in preheated 350 degree F oven  roughly one hour, turning at least once if the oven's heat is not uniform.  Cool and cut into bite-sized morsels.  As per Elizabeth, the traditional way to cut the cake is to cut in circular pieces (with a glass or cookie cutter) and then cut the circular piece into a crescent and a pointy ended "petal".  Of course that means there are little pieces of cake left over for nibbling.