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Mother’s Walnut Cake

Total Time

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

Makes

16 servings

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

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 4 large 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:
  • 11 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

  1. Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts.
  2. Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.

Nutrition Facts

1 slice: 685 calories, 35g fat (16g saturated fat), 114mg cholesterol, 475mg sodium, 86g carbohydrate (61g sugars, 1g fiber), 9g protein.

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