3 1/2 c. sifted cake flour
5 tsp. baking powder
1 tsp. salt
1 1/4 c. shortening
1 1/2 c. sugar
1 tsp. almond extract
1 tsp. vanilla
4 eggs, separated
1 1/2 c. milk
1/4 c. sugar
1 1/4 c. chopped black walnuts

Sift together flour, baking powder and salt. Cream together shortening and 1 1/2 cups sugar until light and fluffy. Add almond extract, vanilla and egg yolks; beat well. Add dry ingredients alternately with milk, beating well after each addition. Beat egg whites in bowl at high speed until frothy. Add 1/4 cup sugar, beating until stiff peaks are formed. Fold egg whites into batter. Fold in walnuts. Pour batter into a 10 inch greased tube pan. Bake at 325 degrees for 1 hour or until cake tests done. Cool in pan on rack 10 minutes. Remove from pan; cool well. Frost with seafoam frosting sprinkled well with walnuts.