1 cup butter

1/2 cup shortening

1 pound light brown sugar

1 cup sugar

5 eggs

3 cup sifted all-purpose flour

1/2 tsp salt

1 tsp baking powder

1 cup milk

1 tsp vanilla

1 cup chopped walnuts

Beat butter and shortening together; gradually add the sugars, creaming until mixture is light and fluffy. Beat in eggs one at a time. Sift together dry ingredients and add alternately with milk and vanilla to the creamed mixture. Stir in nuts. Pour batter into greased and floured 10″ tube pan. Bake in preheated 350 degree oven for 1 hour and 15 minutes, or until cake tests done. Cool 10 minutes, then remove from pan. Pour walnut glaze over hot cake.

Walnut Glaze

1 cup sifted powdered sugar

2 tbsp butter

Cream together. Then add:

6 tbsp cream

1/2 tsp vanilla

1/2 cup chopped walnuts

Blend well and pour over hot cake.

Recipe by Doris Jean Ferguson

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