Vintage Walnut Cake with Pink Icing
This lovely walnut cake has been adapted a bit from the original, as I have added a frosting and baked it in cake pans, resulting in a shorter bake time than the original 1 1/2 hours.
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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
My notes: This recipe was wonderful, but I am considering lowering the temperature to 325 degrees on the next round to avoid the dark bottom.
Recipe Source:
https://archive.org/details/centenarycookboo00cent/page/78/mode/2up