Hard cake, because......well.......it's hard. For those who don't like soft cake. Apparently this cake is best eaten with a cup of hot tea. I've never had this, but it sounds good! 2 1⁄2cups all-purpose flour 2teaspoons baking powder 1⁄2teaspoon salt 1cup granulated sugar (scant) 1⁄2cup butter, softened (unsalted) 1⁄2cup egg substitute (Egg Beaters) 1teaspoon vanilla 1cup walnuts (chopped) cinnamon sugar (optional) Preheat oven to 350°F; Combine well the flour, baking powder, salt and walnuts --. In a separate bowl cream together the butter and sugar until completely combined; Add Egg Beaters to the creamed butter/sugar beating well; Add vanilla and stir to mix completely --. Add dry mixture to this 'wet' mixture, combining well --The resulting mixture should be crumb-like --. Shape the mixture into balls and arrange in a circle in a greased 9" cake pan (perhaps 6 balls, 5 around and one in the middle). By arranging them in this fashion, you'll get an effect similar to scoring you see in scone recipes except this is achieved 'naturally' by the arrangement of the balls --. At this time you can sprinkle it with the optional cinnamon sugar (trust me, it's better WITH the cinnamon sugar!). Bake in preheated 350°F oven for approximately 50 minute (your time may vary). This will be hard upon completion and dryish -- it isn't intended to be a moist 'tea' cake (so don't be alarmed). Serve warm or equally good at room temperature; don't forget to have it with strong hot tea (no herbals) for the FULL effect! Suggestions: substitute pecans for the walnuts. There was no picture on the recipe page I found this, and I couldn't find a picture online for some reason, so maybe Becky has one?