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Mother's Walnut Cake Recipe

Mother's Walnut Cake Recipe photo by Taste of Home

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Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.—Helen Vail, Glenside, Pennsylvania

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Mother's Walnut Cake Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 12-16 Servings

20 20 40

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
4 eggs
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
2 teaspoons vanilla extract
1-1/2 cups ground walnuts
FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter, softened
5 to 5-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1/3 cup finely chopped walnuts

Directions

In a large bowl, cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to the creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in the walnuts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
For frosting, beat cream cheese and butter in a large bowl. Add sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Store in the refrigerator. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 685 calories, 35 g fat (16 g saturated fat), 114 mg cholesterol, 475 mg sodium, 86 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Mother's Walnut Cake in Taste of Home February/March 1998, p35

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Reviews for Mother's Walnut Cake

Mother's Walnut Cake

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Reviewed on Dec. 08, 2012 by slon

hello, I would love to make this cake, but I do not understand what "shortening" is. as I'm from Slovakia, cannot find it out. Can you please, explain? Thank you so much, Michaela.

Reviewed on Dec. 19, 2011 by sener

I just baked this cake today....delicious....probably will have to bake another one BEFORE the 25th. I used a sheet cake pan and guessed baking time. If anyone could tell me the exact time....I would appreciate it. I baked it for 50 minutes...little long? Anyway, this recipes is a keeper. We loved it!

Reviewed on Mar. 26, 2011 by PABerard

This is asked for EVERY Birthday by my daughters. It is delicious, although I double the frosting. What can I say... it's delicious!

Reviewed on Mar. 22, 2011 by Linda Gee

This is a really good moist cake, I did cut the recipe in half, since it's just two of us. No problems at all. Glad to add this to my keepers.