Enfield Shaker Nut Cake Recipe

Enfield Shaker Nut Cake
Enfield Shaker Nut Cake

1 1/2 cups sugar
1/2 cup butter
2 1/2 cups flour
1/2 cup milk
3 eggs
i cup walnuts
2 teaspoons baking powder

Beat the eggs one at a time beating well between.
(Yes–that’s the entire original recipe!)

Enfield Shaker Nut Cake Recipe



1 1/2 cups (300 grams) granulated sugar
1/2 cup (113 grams) butter
3 eggs
1/4 cup (61 grams) sour cream
2 1/2 cups (300 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup (123 grams) milk
1 cup (117 grams) chopped walnuts


Have all ingredients at room temperature. Pre-heat oven to 350° Fahrenheit. Grease and flour a 12-cup Bundt pan.

Cream (beat well) together the sugar and butter. Add the eggs one at a time, beating well each addition. Stir in sour cream.

In a separate bowl sift or whisk together the flour, baking powder and salt.

Combine butter mixture, flour mixture, and milk by first adding 1/3 of the flour mixture, then 1/2 of the milk, the next 1/3 of the flour mixture, the remaining milk and then the last of the flour mixture. Mix until well combined, but do not over-mix.

Stir in the walnuts.

Turn into the prepared baking pan, smooth the top and bake for 30-35 minutes.

Cool on a baking rack for 10 minutes and then turn out onto a cake plate.

To apply an optional glaze, prick the cake all over with a skewer and brush on the glaze while the cake is still warm.

Optional Glaze

One half of the Enfield Shaker Hot Maple Sauce Recipe using 1 tablespoon heavy cream and omitting the nuts.


Kitchen-Tester’s Note: The original recipe makes a tasty, but somewhat dry, cake. The addition of the sour cream makes a moister cake. One might also try using cake flour instead of all-purpose flour. Toasting the walnuts improves their flavor, but is optional. To toast walnuts: Preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Editor’s Note: For this Shaker recipe, there are so many wonderful nuts to choose from! For example, for a stronger flavor, consider using native black walnuts instead of regular English walnuts. Or add pecans, hazelnuts, or almonds.

This recipe first appeared in Shaker Recipes for Cooks and Homemakers, by William Lassiter (New York: Greenwich Book Publishers, 1959, p. 124) and is attributed to Sister Martha Wetherhill. Shaker Recipes for Cooks and Homemakers was reprinted by Bonanza Books in 1978 under the title Shaker Recipes and Formulas for Cooks and Homemakers. Both editions are out of print, but are available at reasonable cost at www.abebooks.com or www.eBay.com.