BLACK WALNUT CAKE

Recipe from: "Hillbilly Cookin", Ferrell Tate, Clinch Mountain Lookout,
Thorn Hill Tennessee 1968

Translated into standard English by Charlie

2/3 cup shortening
2 cups sugar
4 eggs
1.5 cups black walnut meats
1/4 cup raisins
3 cups cake flour
1/4 tsp. salt
pinch nutmeg
3 tsp. baking powder
1 cup milk
grated rind of 1 orange
1.4 tsp. lemon extract
1/4 tsp. orange extract

Cream the shortening, then slowly beat in the sugar. Add the unbeaten eggs
one at a time. Put walnuts and raisins through food chopper. Sift the flour
with the salt, nutmeg, and baking powder and stir in the walnuts and
raisins. Add to the egg mixture along with the milk. Stir in orange rind and
flavorings. Pour into oiled, square pan about 8-inches wide. Bake slowly at
350F for 50 minutes. Cover with walnut cream icing.


WALNUT CREAM ICING


1/4 cup butter or margarine
2 cups confectioners' sugar
1 tsp. vanilla
pinch of salt
2 tbs. heated cream
1/2 cup chopped walnuts coarse

Stir butter until creamy and gradually work in 1 cup of the confectioners'
sugar, vanilla and salt. Then add hot cream and beat in the second cup of
confectioners' sugar. Stir in nuts and beat until creamy.