Black Walnut Cake
|Flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|Baking soda||1 1⁄4 Teaspoon|
|Soft shortening||2⁄3 Cup (10.67 tbs)|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
|Eggs||3 (2/3 cup)|
|English walnuts||2⁄3 Cup (10.67 tbs), finely chopped|
|Black walnuts||2⁄3 Cup (10.67 tbs)|
|Black walnut flavoring||1 Teaspoon|
Heat oven to 350 degrees.
Grease and flour two layer cake pans, 9" x 11/3" or two oblong pans, 13" x 9 1/2".
Measure flour by spoon, level, pour method.
Mix ffour and sugar, baking powder, soda and salt.
Add shortening, half of buttermilk and beat two minutes at medium speed on mixer, or three hundred strokes by hand (vigorous strokes).
Scrape sides & bottom of bowl constantly and add eggs, black walnut flavor and the rest of the buttermilk.
Beat two minutes more, scraping bowl.
Fold in nuts.
Pour into prepared pans.
Bake layers about 35 minutes.
Bake oblong pans about 45 to 50 minutes, or until cake tests done.
Cool and finish with butter icing or whipped cream.