Nut Layer Cake 2 1/4 cups sifted cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt Dash mace 2/3 cup soft shortening 1 1/3 cups sugar 3 eggs 2/3 cup milk 1/8 teaspoon vanilla extract 1/8 teaspoon almond extract 1/2 cup chopped walnuts, pecans, or pistachio nuts 1. Preheat oven to 350F. Grease well and flour two 8-by-l1/2-inch layer-cake pans. 2. Sift flour with baking powder, salt, and mace; set aside. 3. In large bowl of electric mixer, at medium speed, beat shortening until creamy. Gradually add sugar, beating until light and fluffy. 4. Add eggs, one at a time, beating after each addition; then beat until very light and fluffy. 5. At low speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture. Mix only until smooth. Stir in extract and nuts. 6. Pour batter into prepared pans; bake 35 to 40 minutes, or until surface springs back when gently pressed with fingertip. 7. Cool in pans 10 minutes. Remove from pans; cool on wire racks. Fill and frost as desired.   Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page