Black Walnut Jiffy Cake

• 1 cup black walnuts* (about 4 ounces)
• 2 sticks (1 cup) unsalted butter
• 2 cups sugar
• 2 cups sifted all-purpose flour (sift before measuring)
• 1/4 teaspoon salt
• 1 teaspoon lemon extract
• 1 teaspoon vanilla
• 5 large eggs
• *available by mail order from American Spoon Foods, tel. (800) 222-5886

1. Preheat oven to 350F.
2. and butter and flour a 10 x 4-inch (4-quart) tube pan.
3. Coarsely chop walnuts.
4. In a large bowl with an electric mixer cream butter with sugar until light and fluffy.
5. On low speed add flour, salt, and walnuts, beating until combined well, and beat in lemon extract and vanilla.
6. Add eggs 1 at a time, beating well after each addition, and beat batter on high speed 5 minutes.
7. Pour batter into tube pan and bake in middle of oven 1 1/4 hours.
8. Cool cake in pan on a rack 30 minutes.
9. Turn cake out onto rack and cool completely.

black walnuts, butter, sugar, flour, salt, lemon, vanilla, eggs, foods

Taken from www.epicurious.com/recipes/food/views/black-walnut-jiffy-cake-100761 (may not work)