Black Walnut Cake
I got this recipe from an old Army mess hall sergeant who later became a chef down in Savannah, GA.This is a wonderful, different nut cake.It is equally good served warm or cold.This cake can be wrapped and frozen 3 to 5 months.Thaw, and if desired, reheat to serve.
- A bowl with a capacity of 1/4 liter containing butter, softened
- A cup with a capacity of 130 ml containing shortening
- A bowl with a capacity of 3/4 liter containing sugar
- 5 eggs
- A bowl with a capacity of 3/4 liter containing all-purpose flour
Preheat the oven to 160 degrees ( 165 C ).Grease and flour a 25 centimetre tube pan.
In a large bowl, cream together the butter, shortening, and sugar until light and fluffy.Beat in the eggs one at a time, mixing just until the yellow disappears.Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk.Stir in the vanilla and walnuts, and pour into the prepared pan.
Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean.Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.
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