I’ve been asked for this recipe three times since yesterday! So here it is. Enjoy it! 
* 1 cup butter, softened
* 1/2 cup shortening (I use lard)
* 3 cups sugar (yikes! this is a lot, but its awfully good. I use sucanat, but you can use white sugar)
* 5 eggs
* 3 cups all-purpose flour ( I use unbleached)
* 1 teaspoon baking powder
* 1 cup whole milk
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1 cup chopped black walnuts
In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately with milk and extracts to creamed mixture, beating on low speed just until combined. Fold in nuts. Pour into a greased and floured 10-in. tube pan. Bake at 325 degrees F for about 1 hour and 25 minutes or until cake tests done. Cool 10 minutes on a wire rack before removing from pan. Cool thoroughly.
Hello and welcome! I'm Sylvia Britton, and I've been online since 1996 offering encouragement and help in the spirit of Titus 2 and Proverbs 31 at Christian Homekeeper. CHK is the original Homekeeping site on the internet
I wish I had some RIGHT NOW and to take to the hospital!!!
Thank you Sylvia,
I will wait till my next shopping trip, I have never used Lard before. Can I substitute crisco? what Kind of shortening would you suggest?
Helen, I would think any kind of shortening would do. Let me know how it turns out!
Sylvia if all I have on hand is butter, how would I make this recipe?
Thanks
Helen, this is one type of cake that I wouldn’t make without either shortening or lard. But tends to make baked goods crisp and crumbly, shortening or lard makes them tender. I’d wait til I had everything to make this particular cake.
THanks,Sylvia! But guess what? this is the same recipe I used the other day that over flowed the pan! Somethign jsut wasnt’ right about it. I thought I followed the recipe correctly. Well, not exactly. I used self rising flour,instead of the all purpose, THat is probly what was wrong. I’ll have to go to the store!!
thanks!!
When you told me that you used the same proportions of flour and sugar, I kind of figured it was the same recipe! I am sure it was the kind of flour you used. I hope it works out better this time!