I found this recipe on the web, stating that it was 125 years old. I tried it and it was so good! I make this whenever I have black walnuts on hand and I added my caramel nut glaze. I've served this to company and taken it to potlucks and everyone loves it. I usually don't get to bring any home. Enjoy!
Preheat oven to 325 degrees. Grease and flour bundt or tube pan, set aside.
Cream butter and Crisco. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add flavorings and beat well.
Mix 1/4 cup of flour with nuts. Sift remaining flour with baking powder. Add alternately with milk, beginning and ending with flour (I do this by hand to prevent over mixing). Gently fold in nuts.
Bake for 1 hour and 25 minutes or until knife inserted in center comes out clean.
CARAMEL NUT GLAZE: Place all ingredients except nuts into a saucepan. Over medium heat bring to a boil, stirring constantly until thickened. Remove from heat and stir in nuts. Allow to cool in pan for about 5 to 10 minutes and pour over warm cake.