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“A rich and buttery cake with a fine crumb. My mom got this from a friend about 40 years ago, and my index card is wearing out so I thought I'd better post the recipe to keep it safe! Slice it thin and have with a nice cup of tea. This is a good cake to bring to a pot luck or have on a buffet as it's quite hardy and keeps well.”
1hr 50mins

Ingredients Nutrition


  1. Butter a tube pan. Preheat oven to 300' F (150'C).
  2. Cream together butter and sugar - I use an electric mixer.
  3. Add eggs, one at a time, beating well after each addition.
  4. With wooden spoon, add flour and salt (retain 2 tablespoons flour to flour the walnuts so they don't sink to the bottom of the cake when baking).
  5. Dissolve baking soda in 1 tablespoon hot water, and add to buttermilk. Mix well.
  6. Pour this mixture into the batter and stir.
  7. Add vanilla and lemon flavoring.
  8. Toss walnut pieces with reserved flour and add this mixture to the batter; mix well.
  9. Spread batter into prepared pan (will be stiff). Smooth top and bake for 1 1/2 hours. Don't open oven for first 45 minutes. Cake is done when top is rich golden brown and knife inserted comes out clean.
  10. Let cool in pan for 10 minutes, then on a rack.

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