Mother's Walnut Cake Recipe
- 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
- 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
- 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.
Reviews for Mother's Walnut Cake(4)
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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.
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!
This is asked for EVERY Birthday by my daughters. It is delicious, although I double the frosting. What can I say... it's delicious!
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.