Fresh Walnut Cake for the Holidays
Thanks for stopping by today, I’m thrilled to share this cherished family favorite recipe with you…
I Hope you’ll enjoy this Fresh Walnut Cake as much as my family does! From my very first taste of this delicious old fashioned cake, over 30 years, ago I was smitten. My mother in law, Carol, was an amazing baker and I know she would be so honored and proud to share her prized recipe with all of you! It’s a lovely dessert for the holiday season when garnished with fresh roses and cedar…simple yet elegant. Be on the lookout for pretty vintage cake plates, this cake certainly deserves a little TLC!
Just be sure to save a slice for breakfast the next day…
Happy Baking!
Fresh Walnut Cake with Cream Cheese Frosting
Cake Ingredients:
1 cup butter, slightly softened
2 cups sugar
4 large eggs
3 ½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 ½ cups buttermilk
2 ½ teaspoons vanilla extract
1 ½ cups fresh, finely chopped walnuts
- Preheat oven to 350 degrees.
- Cream butter and sugar together
- Add eggs, one at a time.
- Combine the flour, baking soda and salt.
- Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk and vanilla.
- Beat on low speed just until combined, do not over mix!
- Gently stir on chopped walnuts.
- Pour into three greased and floured 9 inch pans, round or square.
- Bake for about 20-25 minutes until a toothpick comes out clean in the center of the cakes.
- Allow cakes to cool for 10 minutes, remove them from the pans and allow them to cool completely on wire racks.
Frosting Ingredients:
12 ounces cream cheese
¾ cups butter, slightly softened
5 ½ to 6 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
- Beat cream cheese and butter together until smooth.
- Add confectioners’ sugar, mix again until smooth.
- Add vanilla, mix again until smooth.
- Spread frosting between the layers and sides of the cake.
- Refrigerate cake until ready to serve.
Enjoy…
XOXO
Janice