Ingredients
| 1 cup | chopped black or | | English walnuts | | 3 cups | all-purpose flour, divided | | 1 cup | butter, softened | | 2 cups | sugar | | 4 | eggs | | 1 tsp. | vanilla extract | | 2 tsp. | baking powder | | 1/4 tsp. | salt | | 1 cup | milk |
FROSTING
| 1-3/4 cup | sugar | | 4 | egg whites | | 1/2 cup | water | | 1/2 tsp. | cream of tartar | | 1 tsp. | vanilla extract |
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Instructions
In a bowl, toss walnuts with 1/4 cup flour; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture.
Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes.
Pour into a large mixing bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake. Yield: 12-16 servings.
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