Lucille Hoerle Recipe

Mom's Buttermilk Walnut Pound Cake

By Lucille Hoerle hoerlel


Rating:
Serves:
8
Prep Time:
Cook Time:
Comments:

Obviously this was my mom's recipe and I am so happy that I was able to get this recipe before she passed away. It reminds me so much of her when I make it.

It is not very rich and has a delicate taste but a hardy crumb. I love this pound cake especially being able to post it on National Pound Cake Day in her memory.

Ingredients

1 c
shortening (like crisco)
1 3/4 c
sugar
4
eggs
3 c
flour
1 tsp
baking soda
1 tsp
baking powder
1/2 tsp
salt
1 tsp
almond extract
1 c
walnuts, broken lightly
1 c
buttermilk

Directions Step-By-Step

1
Mix shortening with suagr together. Add eggs, one at a time. In another bowl, combine flour, baking powder, baking soda and salt. Blend flour mixture and buttermilk into shortening mixture, 1/3 at a time, along with extract and nuts. After all ingredients are blended, mix 3 to 5 minutes with electric mixer on medium.
2
Grease and flour a bundt pan or spring form tube pan. Bake in preheated 350 oven for 1 hour 15 minutes. Cool in pan.

About this Recipe

Course/Dish: Cakes
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #nuts, #snacks, #buttermilk

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7 Comments

user
Feb 8, 2013 - Bea L. shared this recipe with discussion groups: CHATTERBOX JUST CAKES
user
Lucille Hoerle hoerlel
Mar 6, 2012
We have always used English walnuts since they are the ones that you find in supermarkets here, but if you have a source of Black walnuts, give them a try.
user
Barbara Gabriel potluck
Mar 5, 2012
What kind of walnuts? Black walnuts or English walnuts?
user
Lucille Hoerle hoerlel
Mar 4, 2012
Oh, I'm sorry! I did forget the most important part of the recipe. I did edit it. Thank you for noticing the omission.
user
Maggie Jackson blukentuckygirl
Mar 4, 2012
Maybe I am missing something but I don't see where it says how much buttermilk to add. It sounds like a good recipe. I can't wait to try it.