Food & Drink

Heritage nut cake

Heritage nut cake

2 3/4 cups sifted cake flour

(or 2 1/2 cups all-purpose)

1 3/4 cups sugar

2 teaspoons baking powder

1 1/2 teaspoons salt

1 cup vegetable shortening

3/4 cup milk

1 teaspoon almond extract

1 teaspoon orange extract

3 eggs plus 1 egg yolk, unbeaten

1 cup walnuts or pecans,

finely chopped

Makes 12 servings.

Heat oven to 375 degrees. Grease a 9-inch tube or Bundt pan.

Sift flour, sugar, baking powder and salt into mixing bowl.

Drop in shortening. Add milk, extracts and 1 egg; beat 2 minutes on mixer at low speed, or 200 strokes. Scrape bowl and beaters or spoon. Add 2 remaining eggs and 1 egg yolk; beat 2 more minutes on low. Add nuts and blend. Scrape batter into prepared pan, and bake 60 to 70 minutes, until cake tests done. Cool on wire rack.

Nutritional information per serving: 476 calories (48 percent from fat), 25.6 g fat (5.6 g saturated, 9.9 g monounsaturated), 71.9 mg cholesterol, 7.4 g protein, 55.8 g carbohydrates, 1.2 g fiber, 397.1 mg sodium.

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