Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Grease 12 to 18 individual cake molds. Preheat oven to moderately hot, 375° F.
Scald nut meats and break into large pieces. Sift flour, measure and return to sifter. Add baking
powder, soda, salt and spices as each is measured. Always sift flour before measuring. Lift it
lightly into the cup and fill the cup brimming full. Cream shortening, blend in sugar gradually.
Add eggs, one at a time, beat after each addition until mixture is light and fluffy. During this
part of the mixing it is important to mix thoroughly. Add vanilla to sour cream. Add dry
ingredients, stir them in and add one-fourth the cream, blend it in. Continue until all has been
added. Stir after each addition until batter is smooth, but no more. Add nut meats last. Lift
batter into cups, filling each one about two-thirds full. Put into preheated oven. Bake until
nicely browned and until the sides have pulled away from the pan. Let stand in pans five
minutes. Remove to cake racks to cool. Brush off surplus crumbs. Ice with chocolate frosting.
See Chocolate Frosting
recipe.