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Sour Cream Walnut Cake




Source of Recipe


Internet


List of Ingredients




2 1/2 cups sifted cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 cup (1 stick) butter or margarine
1/4 cup vegetable shortening
1 1/4 cups sugar
3 eggs
2 tsp. grated orange rind
3/4 cup dairy sour cream
1/4 cup milk
1 cup finely chopped walnuts
Rum Butter Frosting (recipe follows)
Coarsely chopped walnuts



Recipe



Preheat oven to moderate (350º). Grease two 9 x1 1/2-inch round layer-cake pans; dust the pans lightly with flour; tap out the excess flour.

Sift together flour, baking soda and baking powder onto wax paper.

Combine butter, shortening, sugar and eggs in large bowl. Beat with electric mixer at high speed, 3 minutes or until the mixture is light and fluffy. Beat in the orange rind.
Combine sour cream and milk. Stir flour mixture into batter, alternating with sour cream mixture, beginning and ending with flour. Stir in finely chopped nuts. Scrape batter into prepared pans, dividing evenly.

Bake in preheated moderate oven (350º) for 30 minutes or until tops spring back when lightly pressed with fingertip.

Cool layers in pans on wire racks 10 minutes; loosen around edges with small spatula; turn out onto wire racks; cool completely.

Prepare Rum Butter Frosting.

Fill and frost layers with Rum Butter Frosting. Cover side with coarsely chopped walnuts garnish with kumquats and leaves, if you wish.

Rum Butter Frosting: Beat 1/2 cup (1 stick) butter or margarine in medium-size bowl until soft. Beat in 1 package (1 pound) confectioners' sugar alternately with 1-2 tablespoons rum flavoring and 1 tablespoon milk until mixture is smooth and spreadable.

Serves: 8