Old-fashioned Walnut Spice Cake Recipe

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Old-fashioned Walnut Spice Cake
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Ingredients
17
Count
Nutrition
1544
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350. Grease and flour either one 13x9x2 pan (cake will come all the way to the top) or three 9-inch round pans.
  2. Cream the butter and sugars together until fluffy. Beat in the eggs until thoroughly blended. Mix in the soda and spices. Scrape the bowl, and blend well.
  3. Mix in a cup of the flour, until it is blended. Mix in a half cup of the buttermilk, mix in, scrape the bowl, and blend thoroughly. Repeat twice, until all of the flour and buttermilk has been added. Mix in the walnuts.
  4. Pour (it's a thick batter) into greased and floured pans. Bake for 45-60 minutes, depending on your pans, until done.
  5. Buttercream:
  6. Put yolks in a mixer bowl, place over a saucepan of boiling water, and beat constantly with a whisk until about 120 degrees, light and foamy.
  7. Place bowl in mixer and beat on high speed until doubled in volume and thick. When you lift the mixer paddle, the egg yolks should form ribbons (if not, keep beating).
  8. While the yolks are beating, make the syrup. Mix sugar and water in a heavy pan and bring to a boil, stirring just until the sugar is dissolved (if you stir after, the syrup will crystallize). Cook over medium heat to 240 degrees and remove from the heat.
  9. With the mixer running at medium high speed, slowly pour the syrup into the yolks. Turn the mixer on high and beat until cooled to room temperature (this is important–you cannot proceed until the mixture is at room temperature, or you’ll ruin the buttercream).
  10. Beat in the butter, tablespoon by tablespoon. Refrigerate until spreading consistency (see below for directions about the walnuts).
  11. If you baked the cake in a 13x9x2 pan, mix in the finely ground walnuts. If you baked the cake in layers, reserve them, and use them to coat the sides of the cake when you have iced it. Sprinkle the remaining chopped walnuts over the top of the cake.
  12. Note: You have to refrigerate it to spreading consistency, but except in high heat, these will hold up without refrigeration. Also, if you do refrigerate the cakes, you will have to remove them an hour or so before serving, because the buttercream will get hard.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1543.67 Kcal (6463 kJ)
Calories from fat 883.42 Kcal
% Daily Value*
Total Fat 98.16g 151%
Cholesterol 525.24mg 175%
Sodium 1038.05mg 43%
Potassium 346.2mg 7%
Total Carbs 155.07g 52%
Sugars 117.1g 468%
Dietary Fiber 1.8g 7%
Protein 18.55g 37%
Vitamin C 0.2mg 0%
Vitamin A 1mg 33%
Iron 4.1mg 23%
Calcium 358.6mg 36%
Amount Per 100 g
Calories 377.54 Kcal (1581 kJ)
Calories from fat 216.06 Kcal
% Daily Value*
Total Fat 24.01g 151%
Cholesterol 128.46mg 175%
Sodium 253.88mg 43%
Potassium 84.67mg 7%
Total Carbs 37.93g 52%
Sugars 28.64g 468%
Dietary Fiber 0.44g 7%
Protein 4.54g 37%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 33%
Iron 1mg 23%
Calcium 87.7mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.7
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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