Ingredients
1 cup chopped black or English walnuts3 cups all-purpose flour, divided1 cup butter, softened2 cups sugar4 large eggs, room temperature1 teaspoon vanilla extract2 teaspoons baking powder1/4 teaspoon salt1 cup whole milkFROSTING:1-3/4 cups sugar4 large egg whites1/2 cup water1/2 teaspoon cream of tartar1 teaspoon vanilla extract
Preparation
Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a bowl, toss walnuts with 1/4 cup flour; set aside. In a bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla; mix well.
Combine baking powder, salt and remaining 2-3/4 cups flour; add to creamed mixture alternately with milk. Stir in reserved nut mixture. Pour into prepared pan.
Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing from pan to a wire rack to cool completely.
In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes.
Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until stiff peaks form, about 7 minutes. Spread over top and side of cake. If desired, top with additional walnuts.
