Yield: 12 Servings
|¾ pounds||Butter; softened|
|1||Box (1 Lb) Powdered Sugar|
|4 ounces||Black Walnuts; chopped|
Grease and lightly flour a 9" tube pan. Cream butter until light and fluffy, then gradually add sugar. Add eggs one at a time, beating until light and creamy. Add flour alternately with water and vanilla, beating until smooth and light. Fold in walnuts. Pour in pan and bake at 350ø one hour until tester comes out clean. Do not overbake, or it will be dry.
Serves 12 to 16
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...
Recipe by: Mrs. Ronald A. McKenney Posted to Bakery-Shoppe Digest V1 #184 by Bill Spalding <billspa@...> on Aug 08, 1997