posted by Pat T 03-24-99 9:16 AM
BLACK WALNUT SPICE CAKE
1-1/2 cups boiling water
1 cup chopped black walnuts
1/2 cup shortening
1/2 cup butter or margarine, softened
2 cups firmly packed light brown sugar
3 large eggs
3 cups all-purpose flour
1 Tblsp. baking powder
Dash of salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 cup milk
Buttery Cinnamon Frosting (recipe follows)
DIRECTIONS:
Combine 1-1/2 cups boiling water and 1 cup black walnuts; let stand 5 minutes. Drain well. Set aside. Beat 1/2 cup shortening and 1/2 cup butter at medium speed of an electric mixer in a large mixing bowl; gradually add 2 cups brown sugar, beating well.
Add eggs, one at a time, beating until blended after each addition. Combine flour and next 5 ingredients; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix
at low speed after each addition just until blended.
Fold in prepared walnuts. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees F. for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread Buttery Cinnamon Frosting between layers and on top and sides of cake. Sprinkle top with chopped black walnuts. Yield: 1 (3-layer) cake.
BUTTERY CINNAMON FROSTING:
1 cup butter or margarine, softened
5 Tblsp. milk
7-1/2 cups sifted powdered sugar, divided
1-1/4 tsp. ground cinnamon
2-1/2 tsp. vanilla extract
Beat butter at high speed with an electric mixer until creamy. Combine 2 cups powdered sugar and cinnamon; add to butter, and beat at medium speed until smooth.
Add remaining 5-1/2 cups sugar alternately with milk, beating well after each addition. Add vanilla; beat until blended. Yield: enough for 1 (3-layer) cake.