Black Walnut Cake

• 1 cup chopped black or English walnuts
• 3 cups all-purpose flour, divided
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup whole milk
• 1-3/4 cups sugar
• 4 large egg whites
• 1/2 cup water
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

1. In a bowl, toss walnuts with 1/4 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
2. Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture.
3. Transfer to a greased and floured 10-in. tube pan. Bake at 350u0b0 for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160u0b0, about 9 minutes.
5. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake.

black, allpurpose flour, butter, sugar, eggs, vanilla, baking powder, salt, milk, sugar, egg whites, water, cream of tartar, vanilla

Taken from www.tasteofhome.com/recipes/black-walnut-cake/ (may not work)