Holiday Walnut Cake

  • Yield: 16 servings

"This recipe has been in our family as long as I can remember. My mother made this cake each Christmas. As she got into her later years, she was on a fixed income and would bake one cake and split it between my family and my brother's. This was a great gift made with lots of love."


3cups all-purpose flour
1/2teaspoon baking soda
1/2teaspoon salt
1cup (2 sticks) butter, softened
2cups granulated sugar
2 eggs, separated
1 cup, plus 1 tablespoon, milk, divided
1teaspoon vanilla extract
1teaspoon almond extract
1pound walnuts, finely chopped
1teaspoon cream of tartar
1/4cup powdered sugar
whole walnuts (optional)


  1.  Preheat oven to 350F. Grease a 9-inch tube pan.
  2. Sift flour, baking soda and salt into a medium bowl. Combine butter, granulated sugar and egg yolks in a large mixing bowl. Beat with a mixer at medium speed until creamy and smooth. Reduce speed to low and gradually beat in flour mixture alternately with 1 cup milk, beginning and ending with flour mixture. Add extracts; beat well. Stir in walnuts.
  3. Place egg whites in a small mixing bowl. Beat with a mixer at high speed until foamy. Add cream of tartar and beat until stiff. Fold egg white mixture into batter.
  4. Pour batter into pan. Bake 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack. Invert onto a plate.
  5. Combine powdered sugar with 1 tablespoon milk in a small bowl and stir until sugar is dissolved. Drizzle evenly over warm cake. Garnish with whole walnuts, if desired. Flavors improve overnight. Serves 16.

Recipe by Mary Murry, Gatesville, Texas

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