Wednesday, December 28, 2011

Nut Layer Cake

Nut Layer Cake
2 ¼ cups sifted cake flour
1 ½ teaspoons baking powder
½ teaspoon salt
Dash mace
⅔ cup shortening
1 ⅓ cups sugar
3 eggs
⅔ cup milk
⅛ teaspoon vanilla extract
⅛ teaspoon almond extract
½ cup chopped walnuts, pecans or pistachio nuts 


1.                  Preheat the oven to 350°.
2.                  Grease well and flour two 8 x 1 ½ inch layer-cake pans or 1 loaf pan.
3.                  Sift flour with baking powder, salt and mace.  Set aside.
4.                  In large bowl of electric mixer, at medium speed, beat shortening until creamy.
5.                  Gradually add sugar, beating until light and fluffy.
6.                  Add eggs, one at a time, beating after each addition; then beat until very light and fluffy.
7.                  At low speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.  Mix only until smooth.
8.                  Stir in extracts and nuts.
9.                  Pour batter into prepared pans; bake 35 to 40 minutes, or until surface springs back when gently pressed with fingertip.
10.              Cool in pans 10 minutes.
11.              Remove from pans; cool on wire racks.
12.              Fill and frost as desired.  (optional) 

Cake was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman
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Thank You!

Shirley-Ann Pearman

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