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Recipe Summary

Yield:
one 3-layer cake
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

Source

Oxmoor House Homestyle Recipes

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