| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1 |
c |
Milk |
| 1 |
c |
Butter |
| 1/4 |
ts |
Salt |
| 3 |
c |
Sugar |
| 1/4 |
ts |
Baking Powder |
| 5 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 3 |
c |
Flour |
| 1 |
c |
Chopped walnuts (fine) |
INSTRUCTIONS
Cream butter and Shortening thoroughly; add sugar, 1/2 cup at a time. Beat
until light. Add eggs, one at a time, beating after each addition. Add 2
cups flour alternately with milk containing flavoring. Add the last 1 cup
flour containing salt and baking powder. Stir in 1 cup finely chopped
walnuts. The batter will be thick and fluffy. Spoon into tube pan, which
has been lightly greased and floured. Place the cake in cold oven on middle
shelf. Turn oven to 350 degrees. Don't open door for 1 1/4 hours. Allow
cake to cool in pan on wire rack.
From: Jon Judd {Cooking Echo}
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”