*ingredients :
°3 cups cake flour
°2 cups of sugar
°1 cup packed brown sugar
°3 knobs of butter (room temperature)
°5 eggs (room temperature)
°1 c whole butter (room temperature)
°1/2 teaspoon baking powder
°1/4 tsp salt
°1 tablespoon of vanilla
°1 tablespoon cake extract
°2 cups toasted American walnuts
°thick glass
°2 cups powdered sugar
°4 ounces of butter
°4 ounces of cream cheese
*Directions :
Cream the butter and sugar together until smooth (about 3-7 minutes).
Gradually add the eggs 1 at a time
Add flavors
Add flour and milk (alternately).
It starts with flour and ends with flour
stir in the chopped pecans
Pour into a greased tube bowl
Bake at 325° for 1 hour and 10 minutes. Departure after 45 minutes. Mine was ready in an hour.
Insert a toothpick in the middle of the cake and if the toothpick comes out of the batter, leave the cake in the cake for the entire baking time.
The toothpick should come out clean.
Let cool in pan on wire rack for 20 minutes. Then it is placed on the cake plate. Be sure to cover it so the cake doesn't dry out. A textured cake pan will be perfect.
Enjoy!
