Bundt Cake



Black Walnut Pound Cake

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
1 cup chopped black walnuts

Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 box (16 ounces) confectioners' sugar
1 teaspoon vanilla extract

In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately with milk and extracts to creamed mixture, beating on low speed just until combined. Fold in nuts. Pour into a greased and floured 10-in. tube pan.

Bake at 325 degrees for about 1 hour and 25 minutes or until cake tests done. Cool 10 minutes on a wire rack before removing from pan. Cool thoroughly. For frosting, beat cream cheese and butter in a medium mixing bowl.

Add sugar and mix well. Add vanilla; beat until smooth. Spread on cooled cake. Cake can be made with or without frosting. Makes 12-16 servings.