Walnutty Nut Cake Recipe

Cake
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2 cups granulated sugar
2 eggs, separated
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 pound walnuts, finely chopped
1 teaspoon cream of tartar

Glaze
¼ cup confectioners’ sugar
1 tablespoon milk

Whole walnuts

1. Preheat the oven to 350 degrees F. Grease a 9-inch tube pan.
2. Sift the flour, baking soda, and salt into a medium bowl. Combine the butter, granulated sugar, and egg yolks in a large mixing bowl. Using a mixer, beat at medium speed until creamy and smooth. Reduce the speed to low and gradually beat in the flour mixture alternately with the milk, beginning and ending with the flour mixture and beating after each addition. Add the extracts; beat well. Stir in the walnuts.
3. Using clean beaters, place the egg whites in a small mixing bowl. Beat at high speed until foamy. Add the cream of tartar and beat until stiff. Fold egg white mixture into the batter mixture.
4. Pour the batter into the prepared pan. Bake 1 hour and 5 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Invert onto a plate.
5. For the glaze, combine the confectioners’ sugar with 1 tablespoon milk in a small bowl and stir until sugar is dissolved. Drizzle evenly over the warm cake. Garnish with whole walnuts, if desired. Flavors improve overnight.

Serves 16.