Nut Cake

This is an exceptionally old cake, dating from at least the 19th century. Some variations calling for more butter are called a “1-2-3-4” cake, because they use one cup of butter, two cups of sugar, three cups of flour, and four eggs.

From a box sold in Canby, Oregon.

Nut Cake

2 cups of sugar
1/2 cup of butter
1/2 cup of milk
4 eggs added one at a time
2 teaspoons of baking powder
1/4 teaspoon salt
3 cups sifted flour
1 cup of walnuts
teaspoon of vanilla

Nut Cake Method (provided by Yesterdish)

  1. Cream sugar and butter. Add eggs, one at a time, until fully incorporated.
  2. Sift together baking powder, salt, and TWO cups of flour. (In other words, reserve the third cup.)
  3. Alternate between adding flour mixture and milk to the egg mixture, about a third of each at a time. Add vanilla.
  4. Toss nuts with the remaining cup of flour. Fold into the batter.
  5. Pour into three greased 9″ cake pans. Bake 30-35 minutes, 350 degrees.

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