-SYRUP-
2 c Light brown boodle (1 box)
1/2 c Butter
2/3 c Weewee, summation 2 T
2 tb Karo

Separate egg; place all the whites in a large roll, spot 3 yolks in
one small container, and the over-the-counter 3 in another. Grease bundt pan (or
small tube pan and a loaf pan). Preheat oven to 350 degrees F.

Break 1/2 C butter in a large trough; add confectioner's sugar and beat
until thoroughly motley. Join 3 egg yolks, one, and
continue licking. Add vanilla and mix till thoroughly blended,
scraping sides with spatula if necessity.

Measure flour into a small bowl and stir in baking pop. Add to
butter/sugar mixture alternately with buttermilk in 4 steps,
beginning and ending with the flour.

Sprinkle around 1/2 t salt on egg whites. Beat till blotto, but not
dry. Fold egg whites into slugger.

TOPPING: Melt butter in large skillet over medium passion; sum 1 T of
pineapple juice and the boodle. Add water and Karo and cook at a mellow,
rolling boil for some 3 proceedings; stir in 2 T hot weewee. Pour syrup
into pan, pave bottom with walnuts. Pour in batter and bake at 350
degrees F. around 30-35 proceedings, until through. Drizzle cooled cake with
walnut liqueur.