Post by Darlene on Aug 31, 2010 13:30:44 GMT -5
1. Combine the following into a bowl and set aside:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
3/4 cup finely chopped walnuts
2. Combine the following in another bowl and set aside:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
The remaining ingredients consist of the following:
3/4 cup shortening
1 1/4 cups granulated sugar
1 teaspoon vanilla
3 eggs
2 cups sour cream (pint container)
In large mixing bowl cream together the shortening, 1 1/4 cup sugar and the vanilla. Add the 3 eggs, one at a time, mixing well after each addition.
Now the fun part. Add to the creamed mixture about 1/3 of the sour cream, mix well. Then add about 1/3 of the FLOUR mixture (above) and mix well. Continue alternating the sour cream and the flour mixture until all the sour cream and flour are used up. Mix till it's nice and smooth. THIS BATTER IS VERY THICK!
Preheat oven to 350 degrees.
Grease and flour a tube pan (or use that Baker's Joy stuff, that's what I use, it's easy). Spread half of the batter into the tube pan. Sprinkle about 3/4 of the cinnamon mixture (above) on top of the batter in the pan. Now spoon the rest of the batter on top of the cinnamon carefully, and then spread it out gently until the cinnamon is covered. Sprinkle the remaining cinnamon mixture over the top. Bake for one hour or until cake tested done (you know...the toothpick thing).
When cake is done, remove from the oven and let cool for about half an hour. Loosen the sides and center of the tube pan with a long, thin knife and remove the sides. Let the cake finish cooling completely.before attempting to remove the cake from the center part of the pan. Removing the cake from the center part of the pan is NOT easy. I basically use 2 sturdy spatulas (it's a heavy cake) to lift it off the center while someone holds down on the center tube to keep it from lifting up with the cake, and then transfer the cake to a cake plate. Be careful with it! Store covered.
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
3/4 cup finely chopped walnuts
2. Combine the following in another bowl and set aside:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
The remaining ingredients consist of the following:
3/4 cup shortening
1 1/4 cups granulated sugar
1 teaspoon vanilla
3 eggs
2 cups sour cream (pint container)
In large mixing bowl cream together the shortening, 1 1/4 cup sugar and the vanilla. Add the 3 eggs, one at a time, mixing well after each addition.
Now the fun part. Add to the creamed mixture about 1/3 of the sour cream, mix well. Then add about 1/3 of the FLOUR mixture (above) and mix well. Continue alternating the sour cream and the flour mixture until all the sour cream and flour are used up. Mix till it's nice and smooth. THIS BATTER IS VERY THICK!
Preheat oven to 350 degrees.
Grease and flour a tube pan (or use that Baker's Joy stuff, that's what I use, it's easy). Spread half of the batter into the tube pan. Sprinkle about 3/4 of the cinnamon mixture (above) on top of the batter in the pan. Now spoon the rest of the batter on top of the cinnamon carefully, and then spread it out gently until the cinnamon is covered. Sprinkle the remaining cinnamon mixture over the top. Bake for one hour or until cake tested done (you know...the toothpick thing).
When cake is done, remove from the oven and let cool for about half an hour. Loosen the sides and center of the tube pan with a long, thin knife and remove the sides. Let the cake finish cooling completely.before attempting to remove the cake from the center part of the pan. Removing the cake from the center part of the pan is NOT easy. I basically use 2 sturdy spatulas (it's a heavy cake) to lift it off the center while someone holds down on the center tube to keep it from lifting up with the cake, and then transfer the cake to a cake plate. Be careful with it! Store covered.