| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cakes, Post to bak |
12 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Butter; softened |
| 1 |
|
Box (1 Lb) Powdered Sugar |
| 6 |
|
Eggs |
| 4 |
c |
Flour |
| 1/2 |
c |
Water |
| 2 |
ts |
Vanilla |
| 4 |
oz |
Black Walnuts; chopped |
INSTRUCTIONS
Grease and lightly flour a 9" tube pan. Cream butter until light and
fluffy, then gradually add sugar. Add eggs one at a time, beating until
light and creamy. Add flour alternately with water and vanilla, beating
until smooth and light. Fold in walnuts. Pour in pan and bake at 350° one
hour until tester comes out clean. Do not overbake, or it will be dry.
Serves 12 to 16
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. Ronald A. McKenney
Posted to Bakery-Shoppe Digest V1 #184 by Bill Spalding
<billspa@icanect.net> on Aug 08, 1997
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