walnut spice cake
From: Family CircleEnjoy a slice of this old-fashioned spice cake with a glass of ice cold milk. Toasted walnuts pressed on the side of the cake make an attractive and tasty garnish.
Servings: 20 servings
Prep: 25 mins
Total: 1 hr
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Ingredients
Cake:
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
3/4 cup solid vegetable shortening
3 eggs
1-1/4 cups buttermilk
Frosting:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon maple extract
1/2 teaspoon rum extract
2 boxes (16 ounces each) confectioners' sugar
6 to 8 tablespoons milk
1-1/2 cups walnuts, toasted, chopped coarsely
Directions
1. Cake: Heat oven to 350 F. Coat two 9-inch cake pans with nonstick cooking spray; line bottom with waxed paper and spray again.
2. In bowl, whisk flour, baking soda, cloves, cinnamon, nutmeg and salt. Set aside.
3. In a second bowl, beat together both sugars and shortening until combined. Beat in eggs, one at a time, beating well after each addition. Beat in the dry ingredients in three additions, alternating with the buttermilk. Beat 2 minutes.
4. Divide batter between prepared pans. Bake at 350 F for 35 minutes, until toothpick inserted in center comes out clean. Cool in pans on wire rack 12 to 15 minutes. Turn cake layers out and cool completely.
5. Frosting: In bowl, beat shortening, butter and extracts. Gradually beat in confectioners' sugar then 6 tablespoons of milk; beat until smooth, adding more milk as needed for good spreading consistency.
6. Place 1 layer on serving plate. Spread with 1 cup of frosting. Place second layer on top. Frost top and sides of cake. Gently press chopped nuts onto sides.
Nutrition Facts
Calories 535, Total Fat 25 g, Saturated Fat 7 g, Cholesterol 46 mg, Sodium 183 mg, Carbohydrate 77 g, Fiber 1 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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