Prep 30 mins
Cook 35 mins
It's more of a nut cake to me. My MIL made this cake a lot when her kids were growing up. It's very good. When I made it I didn't have cake flour so I used 2 cups regular flour and 1/2 cup cornstarch, and I needed 2 cups milk, but I'm writing the recipe the way she has it written. She also frosts it with white frosting with nuts sprinked on top.
- 3⁄4 cup butter
- 1 1⁄2 cups sugar
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon vanilla
- 2 1⁄2 cups cake flour
- 2 1⁄2 teaspoons baking powder
- 1 cup milk
- 3⁄4 cup chopped walnuts
- 5 large egg whites
- Cream butter and sugar; add flavorings.
- Sift dry ingredients three times.
- Add dry ingredients and milk, alternately, to the butter mixture.
- Add nuts.
- Beat egg whites until stiff and then fold them into the batter.
- Place batter in a greased and floured 9 x 13 cake pan.
- Bake at 300 degrees Fahrenheit for 30 to 35 minutes or until brown.
I debated whether to assign any stars to this review, but I decided it needed to be done. This looked like a good recipe, even though I had my doubts about the low oven temperature. The batter came together easily enough and had a light, delicate flavor, but after 35 minutes in the oven at 300 degrees as the instructions say, it hadn't even begun to rise or set. By the time the toothpick came out clean, the oven was up to 375 and the cake had been in the oven for well over an hour. After all that trouble, the cake came out with a gummy texture that was unpleasant to eat, almost as though the recipe had called for marshmellow fluff that had dried out. I am sure all the problems had to do with the confusion over baking time and temperature. Did you ever make this cake the same way your recipe dirrects? If not, why did you put it on this site? I apologize for coming on so strong, but I wasted time and effort, not to mention good ingredients, because the recipe, as written, did not work. I will keep this in my cookbook for a while, and should you choose to make changes to this recipe, I will make it again and give it a better review. Until then, I stand by these comments, unless the monitors of the site choose to sensor my remarks.