About this recipe:This is a simple nut cake featuring black walnuts. It's easy to make and features a touch of cinnamon and vanilla in addition to the nutty flavour. This cake can be wrapped and frozen 3 to 5 months.
225g butter, softened
110g margarine, softened
375g plain flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
60g chopped black walnuts
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Preheat the oven to 170 C / Gas 3. Grease and flour a 25cm tube cake tin.
In a large bowl, cream together the butter, margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared tin.
Bake for 1 hour and 30 minutes, or until a knife or skewer inserted into the cake comes out clean. Cool in the tin for about 15 minutes before turning out of the pan onto a wire rack to cool completely.