Black walnut pound cake

Black walnut pound cake

Ingredients/Components

• butter, softened - 1 c
• sugar - 3 c
• eggs - 5 item
• vanilla extract - 1/2 tsp
• baking powder - 1/2 tsp
• all-purpose flour - 3 c
• shortening Crisco - 1/2 c
• black walnuts, chopped - 1/2 c
• milk sweet - 1 c

How to make black walnut pound cake:

Beat butter and shortening at medium speed with 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 walnuts and vanilla.

Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and let cool on wire rack. Cake may be frozen 3 to 5 months.

Recipe categories: Desserts, Cakes, < 4 hours.