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| OLD KENTUCKY NUT CAKE | |
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Grease and flour pans, may use either 2 round pans or 9 x 13 inch size. 2/3 c. soft shortening 1 2/3 c. sugar Cream together. Beat in thoroughly 3 unbeaten eggs. Sift together 2 2/3 cup flour, 2 teaspoons baking powder and 1 teaspoon salt. Stir in alternately with 1 cup milk, 1 teaspoon vanilla and add 1 1/3 cup chopped nuts. Pour into prepared pan. Bake at 350 degrees until done. CREAMY CARAMEL ICING: Heat 1/3 cup cream, 6 tablespoons butter. Place 2 tablespoons sugar in a heavy skillet over low heat and stir constantly or shake pan gently until sugar becomes a golden brown syrup. Stir in until lumps are dissolved, the cream and butter mixture. Remove from heat. Gradually stir in 3 cups sifted powdered sugar and beat until icing is smooth and creamy and thick enough to spread. Frost cake. | |
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recipe reviews #166509
Ron Myers (Oregon) says:
First time I baked it myself. It has been my birthday cake for 69 years (with the addition of a cup of chopped maraschino cherries). It turned out great. It was light, tender, and had great flavor--plus lots of nostalgia.
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