1 lb. (4 sticks) butter, softened
3 cups sugar
8 eggs
4 cups cake flour (I use Swan's Down)
1 (12 oz.) can evaporated milk (I use Pet)
1 tbsp. vanilla butter-nut rum extract
1 tbsp. almond extract
1/2 lb. chopped walnuts
1/2 lb. chopped pecans

Preheat oven to 350°F.

Mix butter and sugar together. Add eggs, flour, milk and the extracts. Roll the nuts in flour.

Fill the pan 1/2 with batter, fold in the nuts, pour more batter into the pan. Mix the nuts and batter with a fork to spread them evenly throughout the batter (you will have batter left in the bowl to freeze for another cake).

Bake at 350°F for 1 hour.

Note: You can check the cake by inserting a toothpick into the center. If it comes out clean it’s DONE.

Ice when cool with the flavor of your choice. Buttercream or Vanilla is always a great choice.

Submitted by: Robin Miller Chapman