walnut spice cake

Recipe from Family Circle

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Enjoy 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.

walnut spice cake
Prep Time: 25 mins
Total Time: 1 hr
Servings: 20 servings
See More Family Circle Recipes
Ingredients
  •   Cake:On Sale
  • 2-1/2 cups  all-purpose flourOn Sale
  • 1 teaspoon  baking sodaOn Sale
  • 1/2 teaspoon  ground clovesOn Sale
  • 1 teaspoon  ground cinnamonOn Sale
  • 3/4 teaspoon  ground nutmegOn Sale
  • 3/4 teaspoon  saltOn Sale
  • 1 cup  granulated sugarOn Sale
  • 1 cup  packed light-brown sugarOn Sale
  • 3/4 cup  solid vegetable shorteningOn Sale
  • 3   eggsOn Sale
  • 1-1/4 cups  buttermilkOn Sale
  •   Frosting:On Sale
  • 1/2 cup  solid vegetable shorteningOn Sale
  • 1/2 cup  (1 stick) unsalted butter, at room temperatureOn Sale
  • 1 teaspoon  maple extractOn Sale
  • 1/2 teaspoon  rum extractOn Sale
  • 2 boxes  (16 ounces each) confectioners' sugarOn Sale
  • 6 to 8 tablespoons  milkOn Sale
  • 1-1/2 cups  walnuts, toasted, chopped coarselyOn Sale
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

Recommended Recipe:
Coconut Pecan Layer Cake
Coconut Pecan Layer Cake

Frosted with swirls of fluffy frosting and trimmed with coconut and pecans, this festive cake recipe is just the ticket when you need a special occasion dessert. Underneath the snowy white frosting are two layers of yellow cake flecked with more coconut and pecans.

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