Mother’s Walnut Cake
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 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
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1/2 cup butter, softened
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1/2 cup shortening
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2 cups sugar
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4 large eggs, room temperature
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3-1/2 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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1-1/2 cups buttermilk
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2 teaspoons vanilla extract
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1-1/2 cups ground walnuts
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FROSTING:
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11 ounces cream cheese, softened
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3/4 cup butter, softened
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5 to 5-1/2 cups confectioners' sugar
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1-1/2 teaspoons vanilla extract
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1/3 cup finely chopped walnuts
Directions
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1.
Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, 1 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.
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2.
Pour into 3 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.
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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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