Hi Nana,

Neither of these older recipes had a source named but I thought you might want to try them in case the other doesn't turn up - they both look very rich, as you described.

Happy Baking!

Betsy

Walnut Cake

6 eggs
2 1/2 cups sugar
2 sticks (1/2 lb.) butter
3 cups flour
3 tsp. vanilla
3 tsp. baking powder
1 1/2 cup milk (bring to a boil)
2 cups walnuts, chopped

Beat eggs, sugar and butter with electric mixer. Mix well until blended.

Add flour, vanilla and baking powder. Mix, then add hot milk and mix well.

Blend in chopped nuts by hand. Pour into a greased and floured large tube pan.

Bake at 350 degrees for 1 hour or until done.

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Walnut Cake

unsalted butter, softened (for pan)
2 1/2 cups walnuts, divided
2 cups unbleached flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 lb. unsalted butter or margarine, softened
1 tsp. vanilla
2 cups sugar
5 large eggs

Take a large tube pan or an angel food cake pan and butter it generously on the sides, middle and bottom. Chop finely 1 cup of nuts and press them into the butter. Any nuts that shake off can be retained for the top of the cake.

Coarsely chop the remaining nuts and set aside.

In a mixing bowl combine flour, baking powder, salt and nutmeg.

Separately beat butter with vanilla until mixed. Using an electric mixer beat in sugar (do not over beat, this is more like a pound cake.)

Beat in eggs, one at a time, then beat in flour until all ingredients are mixed.

Fold in nuts and pour into prepared cake pan. Sprinkle excess nuts on top.

Bake in a preheated 325 degree oven for about 1 1/2 hours. Cool slightly before removing from pan.