This is a cake that’s a snap to make. What I’m not sure , is where it came from. Someone gave this recipe to my mother. It wasn’t from a clipping and the original copy of the recipe was in my mother’s handwriting. When we went looking though the recipe files at the ancestral home on New Year’s Day, we couldn’t find this one.
But we remember it.
My sister had it for her birthday cake one year, frosted with a ring of whole walnuts around the edges.
When I moved out, it was one of the recipes I copied and carried with me.
There was a time my mother made this cake at the drop of a hat. And maybe a little more often then that.
And one day, she said she had some Walnut Cake, and we said, “No, thank you.”
It was probably the Nixon Administration.
So she never made the cake again.
Back in the ’90’s I made the cake for Christmas. I’m pretty sure that Mr Nixon had passed away by this point, so sometime after 1994. I had also given this recipe to a community cook book, in part so that I’d always be able to find it.
Four of us remembered the cake and the time of too much cake. Two of us couldn’t remember ever eating it all. Pity, it real is a Good and Easy Cake that would make Betty Crocker proud.
2 C flour
1 C sugar
1 T baking powder
1 tsp. salt
½ C shortening (margarine, Crisco or butter)
1 C milk
1 tsp vanilla extract
½ C chopped walnuts
- Sift together flour, sugar, salt, baking powder and salt.
- Cut in shortening.
- Beat in milk, eggs and vanilla extract.
- Mix in chopped walnuts.
- Bake in a greased 10-inch tube pan for 35-40 minutes in a 350° oven.
- When cool, frost and top with more nuts.
In A Musical Feast: Good Food is Music for the Palate. A cookbook produced by the Plymouth Philharmonic Orchestra Volunteer League. 1995. Plymouth MA p. 203 (The Codas section). Joy Manchester asked me for it.