Vintage Walnut Cake Recipe with Pink Icing
On the table reposed a nut cake which she had baked that morning . . . a particularly toothsome concoction iced with pink icing and adorned with walnuts.
Anne of Avonlea by L.M. Montgomery
Vintage Walnut Cake Recipe with Pink Icing. May 5, 2026.
Growing up in an Anabaptist church culture, we could be sure we would eat well whenever there was a potluck. The long folding tables were fairly sagging under the weight of all that good food. A potluck was something no one wanted to miss. But then that is the case for many other denominations as well. Church women have a long history of cooking wonderful things for their congregation’s special events. This is the reason why I like to research old church cookbooks- you can be sure they are putting their best recipes in print. And as I have been trying to find a good walnut cake recipe lately with no luck, I then headed over to my favorite research library, where I found a promising old Methodist cookbook rather quickly. This 60-year-old recipe was just what I was looking for, and it was delicious!
This cake was flavorful and easy to make, with a moist crumb. Recipe below.
Vintage Walnut Cake Recipe with Pink Icing
Vintage Walnut Cake with Pink Icing
Ingredients
Walnut Cake
- 1 cup butter (softened)
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
- 1 cup milk
- 3 cups ap flour
- 1/2 tsp. baking powder
- 1 tsp. vanilla
- 1/2 tsp. salt (optional: my own add-in)
- 1 cup chopped walnuts
Pink Icing
- 2 lbs. powdered sugar
- 1 cup butter
- cream or milk
- pink food coloring
Instructions
Walnut Cake
- Cream the butter, shortening, and sugar until well-mixed.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla. If desired, add 1/2 tsp. of salt.
- In another bowl, sift the 3 cups of flour with the 1/2 tsp. of baking powder
- Alternately add the dry mixture and milk until all is combined.
- Stir in walnuts.
- Pour batter into 2 greased 8 or 9-inch cake pans.
- Bake at 350 degrees for 50-60 minutes or until done. (see note on temperature below)
- Remove when the cake is done and cool.
- Frost as desired.
Pink Icing
- Whip the butter until fluffy, then add powdered sugar, a drop or two of pink food coloring, and enough cream to make a spreadable icing.
- Frost the cake.
Notes
Have a beautiful day!
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