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3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1/2 teaspoon vanilla extract
1/2 cup black walnuts, chopped
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and walnuts.
Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack. Yield: one 10-inch cake.
Note: Baked cake may be fozen 3 to 5 months. Thaw, and is desired, reheat to serve.
Black Walnut
PoundCake II
11/2 cup butter or margarine
1 (16 ounce) box confectioners; sugar, sifted
6 eggs ,
2 cups plus 2 tablespoons flour
1 teaspoon black walnut
1 cup chopped black walnuts
Cream butter and sugar. Add one egg at a time, beating thoroughly after each. Add flour gradually, mixing well. Add flavoring and nuts. Bake in a greased and floured tube pan at 350 degrees for 65 minutes. Remove from pan to cool on rack. Delicious is sliced thinly and served with vanilla ice cream between two slices, sandwich-style. , Serves 12.
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