This is an old recipe of mine that I've been making for years. It calls for walnuts but you could use other nuts such as almonds or hazelnuts, if you prefer. Tastes good on it's own or with lemon-cream cheese icing.
I have baked this cake a few times now as it is an all time favourite. I put the mixture into a Tray Bake Tin and find it bakes a lot quicker and is easier to cut into slices for coffee morning etc. - 18 Oct 2013
Second time making it again and the kids say it is the best ever. Thanks Tom. I make this in a Bunt (round with whole) cake pan and cook for 35-8 mins testing after 34 mins. Don't add nuts as kids don't unfortunately like them. No icing either as it is just great the way it is straight out of the oven. Love it. Thanks - 25 Oct 2014
After reading reviews that said this cake had a bread like texture I decided to add 1 teaspoon of baking powder to the recipe. The result was fabulous! Still a dense cake that you would expect to get by adding fruit or veggies (apple, carrot, etc) but definitely a cake like texture. I used an angel food cake pan and baked it at 350 for 40 minutes. Nice rounded top and the cake would have been delicious without the frosting. I used 1/2 of a cream cheese frosting recipe and added 1/2 of a banana. The result was a runny frosting (although it tasted good) even with adding more powdered sugar. Next time I'll use banana flavoring in the frosting instead of the banana, although the cake would have been wonderful without any icing. - 06 Jan 2008 (Review from Allrecipes US | Canada)