Mom's Walnut Cake

-CAKE
- 1 1/2 c Butter (3 sticks), divided

6 lg Eggs, separated

1 1/2 ts Baking soda

1 1/2 c Buttermilk

1 t Vanilla extract (or more)

1/2 ts Salt

1 c Sugar, granulated

2 1/2 c Confectioner's sugar (4x)

2 1/2 c Flour

Walnut meats
-SYRUP
- 2 c Light brown sugar (1 box)

1/2 c Butter

2/3 c Water, plus 2 T

2 tb Karo

Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Grease bundt pan (or small tube pan and a loaf pan). Preheat oven to 350 degrees F. Soften 1/2 C butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed. Add 3 egg yolks, one after another, and continue beating. Add vanilla and mix till thoroughly blended, scraping sides with spatula if necessary. Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour. Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry. Fold egg whites into batter. TOPPING: Melt butter in large skillet over medium heat; add 1 T of pineapple juice and the sugar. Add water and Karo and cook at a high, rolling boil for about 3 minutes; stir in 2 T hot water. Pour syrup into pan, pave bottom with walnuts. Pour in batter and bake at 350 degrees F. about 30-35 minutes, until done. Drizzle cooled cake with walnut liqueur. Try substituting almonds and Amaretto! (a la Cafe Espresso)