| Cook Time: 50 min | Prep Time: 15 min | | Yield: 8 servings | |
Ingredients:
1/2 cup shortening
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
½ pint sour cream (1 cup)
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6 tablespoons butter or margarine, softened
1 cup brown sugar, packed
2 teaspoons cinnamon
1 cup chopped nuts
Instructions:
Cream shortening, sugar, and vanilla thoroughly. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, and baking soda. Add to creamed mixture alternately with sour cream, blending after each addition.
Grease a 10-inch tube pan and line bottom with wax paper. Turn half the batter into pan. Cream softened butter with brown sugar and cinnamon. Add nuts and toss to make crumbly. Place half of mixture over first layer. Spread with remaining cake batter and top with remaining nut mixture. Bake at 350 degrees F 45 to 50 minutes, or until cake springs back when lightly touched.
Notes:
Traditionally only baked at Thanksgiving and Christmas. I am not sure how the tradition started, but it is so delicious and moist, I think I may have to break tradition!(c) Teresa Jacobson, Innkeeper, Azalea Inn & Gardens, Savannah, GA USA
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