Posted by sherry on April 24, 2001 at 13:21:55:
In Reply to: walnut cake iceing posted by althea carboni on April 24, 2001 at 11:24:25:
100 YEAR OLD BLACK WALNUT CAKE
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1 c. butter
1/2 c. shortening
3 c. sugar
5 eggs
1 tsp. rum flavoring
1 tsp. vanilla
3 c. flour
1 tsp. baking powder
1 c. milk
1 c. black walnuts
Beat butter, shortening and sugar together until light
and fluffy. Add eggs one at a time. Beat after each. Add
baking powder to the flour. Start with flour mixture, alter-
nating with milk and walnuts. Pour into greased and floured
10-inch tube pan. Bake at 325 degrees for 1 hour and 10 minutes.
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HICKORY NUT OR BLACK WALNUT CAKE
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1/2 c. butter or margarine
1 1/4 c. sugar
2 eggs, separated
2 tsp. vanilla
2 c. sifted cake flour
3 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
2 c. nuts, chopped
Cream butter or margarine. With wooden spoon slowly
beat in sugar and cream well. Add beaten egg yolks and vanil-
la. Add sifted dry ingredients alternately with milk. Fold in
beaten egg whites. Pour into 2 greased 8-inch cake pans.
Bake at 375 degrees for 25 minutes. Top with caramel topping.
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MARYLAND BLACK WALNUT CAKE
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2 c. sifted flour
2 3/4 tsp. baking powder
1/4 tsp. salt
2/3 c. shortening
1 1/2 c. sugar
1 tsp. vanilla
3 eggs, separated
3/4 c. milk
1 1/2 c. ground black walnuts
Sift flour, baking powder and salt. Cream shortening
with sugar and vanilla until fluffy. Add beaten egg yolks and
beat thoroughly. Add sifted dry ingredients and milk alter-
nately in small amounts, beating well after each addition. Add
nuts and fold in stiffly beaten egg whites. Pour into grease
pans and bake in moderate 350 degrees oven for 30 minutes. Makes two
9-inch layers.
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BLACK WALNUT CAKE BY CHARLOTTE FLOWERS
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1 stick margarine
1/2 c. shortening
5 egg whites, stiffly beaten
2 c. sugar
1 c. buttermilk
1 tsp. soda, dissolved in
buttermilk
5 egg yolks
2 c. flour
1 (6 oz.) pkg. frozen coconut
(reserve 1/4 pkg.)
1/2 c. finely chopped black
walnuts
1/2 tsp. each black walnuts
and vanilla extracts
Preheat oven to 350 degrees. Cream margarine, shortening and
sugar. Add egg yolks, one at a time, beating after each. Mix
in flour alternately with buttermilk mixture. Beat well and
stir in coconut, nuts and flavorings. Fold in the egg whites.
Pour into 3 greased and floured pans and bake for 35 to 40
minutes or until toothpick comes out clean.
Frosting:
4 oz. cream cheese
1 lb. 10x sugar
1/4 pkg. coconut, reserved
1/2 tsp. each vanilla and
black walnut extracts
1/2 stick margarine
1/2 c. finely chopped black
walnuts
2 to 3 Tbsp. milk
Cream margarine and cheese. Add sugar and milk, beating
well. Add rest of ingredients.
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WEST VIRGINIA BLACK WALNUT CAKE
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2/3 c. butterscotch morsels
1/4 c. water
2 1/4 c. sifted flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
1 1/4 c. sugar
1/2 c. butter
3 eggs
1 c. buttermilk or sour milk
1/2 to 1 c. chopped black
walnuts
Butterscotch Filling:
1/2 c. sugar
1 Tbsp. cornstarch
1/2 c. evaporated milk
1/3 c. water
1/3 c. butterscotch morsels
1 egg yolk, beaten
2 Tbsp. butter
1 c. chopped coconut
1/2 to 1 c. chopped black
walnuts
Melt butterscotch morsels in water; cool. Sift together
flour, salt, soda and baking powder; set aside. Add sugar
gradually to butter, creaming well. Blend in eggs, one at a
time, beating well after each. Blend in melted butterscotch
morsels, mix well.
Add dry ingredients alternately with buttermilk begin-
ning and ending with dry ingredients. Blend thoroughly. Fold
in black walnuts. Turn into two (9-inch) round layer pans well
greased and floured lightly. Bake at 350 degrees for 30 minutes or
until done. Cool. Spread butterscotch filling between layers
and on top to within 1/2-inch of edge.
Frost with Butter Frosting around sides and on top of
cake to meet the filling. Combine sugar and cornstarch for
filling in 2 quart pan. Stir in milk, water, butterscotch and
egg yolk. Cook over medium heat. Stirring constantly, until
thick. Remove from heat and add butter, coconut and black
walnuts. Cool. See icing section for Butter Frosting.
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RED RIBBON BLACK WALNUT CAKE
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1 c. coconut
1/3 c. black walnuts, ground
1/4 c. black walnuts, chopped
2 c. flour, sifted
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 1/2 c. sugar
1/2 c. Crisco
1/2 tsp. vanilla
1/2 tsp. black walnut
flavoring
2 eggs
1 c. buttermilk
1/3 c. strong hot coffee
Grind the coconut and 1/3 cup black walnuts together.
Add the 1/4 cup chopped walnuts and set aside. Sift together
the flour, baking powder, soda and salt. Cream sugar and
Crisco together and add the flavorings and the eggs, one at a
time, beating well after each addition. Add the dry ingredi-
ents to the creamed mixture alternately with the buttermilk,
beginning and ending with the dry ingredients. Blend thorough-
ly after each addition, using low speed on mixer. Stir in the
coffee and all but 2 tablespoons of the coconut-nut mixture,
which is to be used on the topping. Blend thoroughly. Bake in
2 (8-inch) cake pans, greased and floured thoroughly, on the
bottoms only. Bake at 375 degrees for 30 to 35 minutes. Cool before
frosting.
Creamy Coffee Icing:
4 c. sifted powdered sugar
4 Tbsp. Crisco
1/2 tsp. black walnut
flavoring
1/2 tsp. vanilla
2 Tbsp. melted butter
3 Tbsp. strong hot coffee
Combine sugar and Crisco. Add flavorings and salt. Add
melted butter and hot coffee, beating until of spreading
consistency. Spread icing on cake and sprinkle with the
reserved 2 tablespoons coconut mixture.