Here’s a long overdue shout out to Debbie Goldsmith, a longtime Assoc. Food Director at the Good Housekeeping Institute. Debbie sent in this recipe a while back during our black walnut enthusiasm period, which in turn was sparked by another SpecD reader, Susan Kirkpatrick.
So without further ado, I give you this moist, nut-studded, crowd-pleasing recipe, which came tagged with a 1967 copyright. Time-tested indeed.
So Bertha, whoever you were, where ever you are, we salute you.
BERTHA’S NUT CAKE
Recipe
6 eggs, separated
1 1/2 cups butter (3 sticks)
3/4 cup milk
4 oz. shelled pecans
4 oz. shelled walnuts
4 oz. black walnuts (you can up the amount of regular walnuts and pecans if black walnuts aren’t available)
2 cups sugar
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons cream of tartar
1/4 cup brandy, rum or whiskey
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1. Half an hour before you start making the cake, separate 6 eggs. Eggs are easier to separate when they are cold, and beaten whites give a larger volume at room temperature. Also remove 3 sticks of butter from the refrigerator and 3/4 cup of milk.
2. Chop the nuts. Either use a blender, just a few seconds so that they will not be too fine, or a large chopping knife. Place them in a large mixing bowl.
3. Grease well the sides of a 10-inch tube pan. (Pam for baking works well.)
4. Cream the butter. Gradually beat in 2 cups of sugar. Then beat in the egg yolks, one at a time. Sift 3 cups of flour with 2 teaspoons baking powder 3 times.
5. Beat the egg whites with a pinch of salt until they hold their shape. Add 1/3 teaspoon cream of tartar. Beat until stiff – but do not overbeat.
6. Add 1/4 cup brandy, rum or whiskey and 1 teaspoon vanilla to the milk. Add the dry ingredients and the milk alternately to the butter mixture, beginning and ending with the dry ingredients. Place nuts over and blend together. Fold in the beaten whites until there are no lumps left of white left. Place in a prepared tube pan and smooth the top. (You can place whole pecans in the bottom of the pan before adding the batter to decorate the top of the finished cake.)
7. Place near the bottom of a pre-heated 275º oven. Bake about 2 hours, until the top is browned and a cake tester comes out dry. Cool 0n a cake rack for at least 30 minutes before removing the cake from the pan. Cool thoroughly before serving. The top may be covered with confectioners’ sugar, or a thin glaze made by ading either lemon or orange juice, or milk, or even just water to confectioners’ sugar, to confectioners’ sugar, a little bit at a time.
It is a rich cake and does not require topping, but it looks pretty and certainly doesn’t hurt. It is also a large cake and should make at least 15 serving.
