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Black Walnut Spice Cake

Yield one 3-layer cake


  • 1 cup chopped black walnuts
  • 1/2 cup shortening
  • 2 cups firmly packed brown sugar
  • 3 eggs, separated
  • 3 cups all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 cup milk
  • Buttery Cinnamon Frosting
  • Chopped walnuts

How to Make It

  1. Place 1 cup chopped walnuts in boiling water 3 to 5 minutes; drain well, and set aside.

  2. Cream shortening; gradually add sugar, beating well. Add egg yolks; beat well.

  3. Combine 2 3/4 cups flour, baking powder, salt, and spices; mix well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Dredge black walnuts in remaining 1/2 cup flour; fold into batter. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

  4. Pour batter into 3 greased and floured 8 - inch square cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Buttery Cinnamon Frosting between layers and on top and sides of cake. Garnish with additional chopped walnuts.

Oxmoor House Homestyle Recipes