Black Walnuts Pound Cake

Ruby Stewart

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cup sugar
  • 5 eggs
  • 3 cups all purpose flour
  • 1/2 tsp baking powder
  • 1 cup milk
  • 1/2 tsp vanilla extract
  • 1 cup black walnuts, chopped

Beat butter and shortening at medium speed with mixer until soft and creamy. Gradually add sugar (beating well). Add eggs one at a time and beating.

Combine flour, baking powder, and add to creamed mixture alternately with milk (blend well). Add vanilla and walnuts. Pour into a greased tube pan or pan of your choice.

Bake at 325 degrees for 1 hour and 30 minutes.

Can be frozen nicely.

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