Black Walnut Spice Cake

Black walnut spice cake

1 ½ cups boiling water

1 cup chopped black walnuts 

½ cup shortening

½ cup butter

2 cups firmly packed light brown sugar

3 eggs

3 cups all-purpose flour

1 tablespoon baking powder

Dash of salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

1 cup milk

Buttery cinnamon frosting

Additional chopped black walnuts

Pour boiling water over walnuts; let stand for 4 or 5 minutes. Drain well. 

Cream shortening and butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. 

Combine flour, baking powder, salt, and spices; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Fold in reserved walnuts.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes; remove from pans, and let cool completely on wire racks. Spread Buttery Cinnamon Frosting between layers and on top and sides of cake. Sprinkle chopped walnuts on top.

Buttery Cinnamon Frosting

1 cup butter softened

7 ½ cups sifted powdered sugar, divided

1 ¼ teaspoons ground cinnamon

¼ cup plus 1 tablespoon milk

1 ½ teaspoons vanilla extract

Cream butter at high speed of an electric mixer. Combine 2 cups powdered sugar and cinnamon; add to butter, and beat until smooth. Add remaining sugar alternately with milk, beating well after each addition. Add vanilla; beat until smooth and creamy. Yield: enough for one 3 layer cake.