In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts.
Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely.
In a small bowl, combine frosting ingredients; spread over cake.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
Saybeebisber
Sep 30, 2017
I wanted to try this recipe because my mothers recipe calls for 7 egg whites and 5 yolks and this reciipe calls for 5 eggs. (No extra yolks left over) This cake came out beautifully. It released from the pan easily and the cooking time was right on and the color was a beautiful brown. This is why I gave it a 2 star. My problem was, the cake was dry and not very flavorful. Pure maple extract may have been a good option to give it a flavor boost. As for the cakes dryness, I think I will stick with my moms chiffon black walnut cake.
enticement
Feb 22, 2013
This is also my mothers recipe and I make it for gifts and special occasions. We had a large black walnut tree in our yard so we always had them. Hope others will try this recipe and enjoy as much as the generations of my family has. A great gift for Christmas.
enticement
Feb 22, 2013
This is also my mothers recipe and I make it for gifts and special occasions. We had a large black walnut tree in our yard so we always had them. Hope others will try this recipe and enjoy as much as the generations of my family has. A great gift for Christmas.
mohemp32
Nov 11, 2012
My husband's mom used to make this for him so when he asked me to try I had to scramble for the recipe. Well, this one was a hit! Really good! He loved it and so did I
Reviews
I wanted to try this recipe because my mothers recipe calls for 7 egg whites and 5 yolks and this reciipe calls for 5 eggs. (No extra yolks left over) This cake came out beautifully. It released from the pan easily and the cooking time was right on and the color was a beautiful brown. This is why I gave it a 2 star. My problem was, the cake was dry and not very flavorful. Pure maple extract may have been a good option to give it a flavor boost. As for the cakes dryness, I think I will stick with my moms chiffon black walnut cake.
This is also my mothers recipe and I make it for gifts and special occasions. We had a large black walnut tree in our yard so we always had them. Hope others will try this recipe and enjoy as much as the generations of my family has. A great gift for Christmas.
This is also my mothers recipe and I make it for gifts and special occasions. We had a large black walnut tree in our yard so we always had them. Hope others will try this recipe and enjoy as much as the generations of my family has. A great gift for Christmas.
My husband's mom used to make this for him so when he asked me to try I had to scramble for the recipe. Well, this one was a hit! Really good! He loved it and so did I