1 Cup (2 sticks) butter, softened
1/3 Cup shortening
2 Cups sugar
3 Cups flour
1/2 tsp baking soda
1 Cup whole milk
2 tsp Black Walnut Extract
1 Cup black walnuts, finely chopped
Unlike most other baked-goods recipes, you don’t preheat the oven for this pound cake.
Use the paddle attachment on an electric mixer to blend together the butter and shortening, until mixture is smooth and looks creamy. Pour the sugar in the mixing bowl and continue to beat, on medium speed, for five minutes. Add the eggs, one at a time, beating for another minute before adding the next egg.
Mix together the flour and baking soda in a separate bowl before adding the flour mixture, 1/2 Cup at a time, into the butter/sugar mixture. Make sure the mixer is on its lowest possible speed, and alternate additions of flour with a little of the milk. Mix together until just blended. Stir in the extract.
Use a spatula or wooden spoon to fold the chopped walnuts into the cake batter, then transfer the mixture to a greased and floured 10-inch tube (Bundt) pan.
Pop the cake in the cold oven, and bake at 325° F for 1-1/4 to 1-1/2 hours, or until a wooden toothpick, inserted in the middle of the cake, comes out clean.
Remove the pan from the oven and allow to cool, on a wire rack, for at least 30 minutes.
Use a Bakeware Buddy (if you have one) or other safe kitchen tool, to loosen the cake from the edges of the pan, in order to remove the cake from the pan, transferring to a cooling rack. Allow to cool completely before glazing (if desired).
Adapted from I Heart Kitchen