Recipe Talk

NUTTED OLD DIMINION POUND CAKE

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8 large eggs

2 1/4 c. flour

1/4 tsp. soda

granulated sugar

1 1/2 c. butter, softened

2 Tbsp. lemon juice

2 1/4 tsp. vanilla

1/8 tsp. salt

1 1/2 tsp. cream of tartar

1 c. chopped walnuts

confectioners sugar

Let eggs stand at room temperature for 1 hour before
using. Butter and flour Bundt cake pan, 10 x 4 1/2-inches.
Sift flour, soda and 1 1/4 cups sugar. Start heating oven to
325 degrees.
In large bowl with mixer at low speed, just barely blend
butter with flour mixture, then with lemon juice and vanilla.
Beat in egg yolks (placing whites in large bowl) just until
yolks are blended. With mixer at high speed, beat egg whites
until frothy. Add salt, then gradually 1 cup sugar and cream
of tartar, beating well after each addition. Then beat all
until soft peaks have formed. Next, fold nuts into cake
batter, then gently fold beaten egg whites into batter. Turn
cake batter into cake pan, then using rubber spatula, gently
cut through cake batter once or twice.
Bake cake at 325 degrees for 1 1/2 hours or until a cake tester
comes clean. Do not open oven during first hour. Now, turn
oven off and let cake remain in oven 15 minutes; then remove it
to a wire rack and cool 15 minutes longer. Remove cake from
pan; finish cooling. Then wrap in foil or store in cake box.
May be sprinkled with confectioners sugar, when served or
garnished with fruit or nuts.