Instructions: 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 confectioners 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)

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