Description
I got this recipe from an old Army mess hall sergeant who later became a chef down in Savannah, GA. This is a wonderful, different nut cake. It is equally good served warm or cold. This cake can be wrapped and frozen 3 to 5 months. Thaw, and if desired, reheat to serve.
Ingredients
- 1 cup butter, softened
- ½ cup shortening
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup milk
- ½ teaspoon vanilla extract
- ½ cup chopped black walnuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl
- cream together the butter
- shortening
- and sugar until light and fluffy. Beat in the eggs one at a time
- mixing just until the yellow disappears. Combine the flour
- baking powder
- and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts
- and pour into the prepared pan.
- Bake for 1 hour and 30 minutes
- or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.
Prep Time: 25 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 55 mins
Servings: 12