Rating: 4.5 stars 4.7
40 Ratings
  • 5 star values: 30
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I got this recipe from an old Army mess hall sergeant who later became a chef down in Savannah, GA. This is a wonderful, different nut cake. It is equally good served warm or cold. This cake can be wrapped and frozen 3 to 5 months. Thaw, and if desired, reheat to serve.

Recipe Summary

prep:
25 mins
cook:
1 hr 30 mins
total:
1 hr 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

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  • In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.

  • Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

Nutrition Facts

592 calories; protein 7.9g; carbohydrates 75.7g; fat 29.7g; cholesterol 119.8mg; sodium 162.2mg. Full Nutrition
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