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