A useful cake for breakfast, tea, or “anytime.”
Cream the sugar and shortening until fluffy, then add the eggs and beat again until fluffy. Add vanilla. Sift the dry ingredients together. Add the flour mixture alternating with the sour cream to the sugar, shortening, and egg mixture. Grease and flour a large tube or angel food pan. Spoon ⅓ of the batter into the pan, and sprinkle ⅓ of the nut mixture over the batter. Repeat with another layer of batter and nuts; follow this with the remaining batter. With a table knife, stir the contents of the pan in a circular motion to distribute the nut mixture. Sprinkle the remaining nut mixture over the top. Bake at 35O degrees F 45-50 minutes. No other frosting is necessary or desirable.
Mix ingredients of the Nut Mixture together and set aside.