Show Subscription Form




Mother's Walnut Cake Recipe
Mother's Walnut Cake Recipe photo by Taste of Home

Mother's Walnut Cake Recipe

Read Reviews (4)
5 4
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 3-1/2 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Mother's Walnut Cake in Taste of Home February/March 1998, p35

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.

Reviews for Mother's Walnut Cake(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 8, 2012

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.

MY REVIEW
Reviewed Dec. 19, 2011

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!

MY REVIEW
Reviewed Mar. 26, 2011

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

MY REVIEW
Reviewed Mar. 22, 2011

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT