A splendid, three layer walnut cake, filledand frosted with a luscious cream cheese frosting. You can useeither English or black walnuts in this recipe, each varietycontributing its own distinctive taste.
Recipe: Walnut Cake
3 1/2 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1/2 cup butter, softened1/2 cup vegetable shortening2 cups granulated sugar4 large eggs1 1/2 cups buttermilk2 teaspoons vanilla extract1 1/2 cups ground walnutsFrosting:2 (8-ounce) packages cream cheese, softened3/4 cup butter, softened5 to 5 1/2 cups powdered sugar2 teaspoons vanilla extract1/3 cup finely chopped walnuts, toasted
Preheat oven to 350°F (175°C).Grease and flour three 9-inch round cake pans; set aside.
Combine flour, baking soda and salt inmedium bowl; set aside.
In a large mixing bowl, cream butter,shortening and sugar. Add eggs, one at a time, beating well aftereach addition. Add flour mixture alternately with buttermilkand vanilla. Beat on low speed just until combined. Stir in groundwalnuts. Pour into prepared cake pans. Bake for 20 to 25 minutesor until a wooden pick inserted in center comes out clean. Coolfor 5 to 10 minutes; remove from pans to wire rack to cool completely.
For frosting, beat cream cheese and butterin a mixing bowl. Add sugar, mixing well. Add vanilla and beatuntil smooth. Spread between layers and over top and sides ofcake. Sprinkle with chopped walnuts over top.
Store in the refrigerator.
Makes 12 to 16 servings.
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