Black Walnut Spice Cake Recipe

1 cup chopped black walnuts
1/2 cup shortening
2 cups firmly packed brown sugar
3 eggs, separated
3 cups all-purpose flour, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup milk
Buttery Cinnamon Frosting
Chopped walnuts

Place 1 cup chopped walnuts in boiling water 3 to 5 minutes; drain well and set aside.
Cream shortening; gradually add sugar, beating well. Add egg yolks; beat well.

Combine 2 3/4 cups flour, baking powder, salt, and spices; mix well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Dredge black walnuts in remaining 1/4 cup flour; fold into batter. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Pour into 3 greased and floured 8-inch square cake pans. Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Buttery Cinnamon Frosting between layers and on top and sides of cake. Garnish with additional chopped walnuts. Yield: one 3-layer cake.

Buttery Cinnamon Frosting: 1 cup butter or margarine, softened 7 1/2 cups sifted powdered sugar, divided 1 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/4 cup plus 1 tablespoon milk 2 1/2 teaspoons vanilla extract

Cream butter in a large mixing bowl. Combine 2 cups powdered sugar, cinnamon, and salt; gradually add to butter, beating with an electric mixer until light and fluffy. Add remaining 5 1/2 cups powdered sugar alternately with milk, beating until smooth. Add vanilla; beat well. Yield: enough for one 3-layer cake