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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup chopped black walnuts |
1/2 cup shortening |
2 cups firmly packed brown sugar |
3 eggs, separated |
3 cups all-purpose flour, divided |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
3/4 cup milk |
buttery cinnamon frosting |
chopped walnuts |
Directions:
1. Place 1 cup chopped walnuts in boiling water 3 to 5 minutes; drain well, and set aside.
2. Cream shortening; gradually add sugar, beating well. Add egg yolks; beat well.
3. Combine 2 3/4 cups flour, baking powder, salt, and spices; mix well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Dredge black walnuts in remaining 1/2 cup flour; fold into batter. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
4. Pour batter into 3 greased and floured 8 - inch square cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Buttery Cinnamon Frosting between layers and on top and sides of cake. Garnish with additional chopped walnuts.
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