3 cups all -purpose flour
1 1/2 t baking powder
1 1/2 t baking soda
1/2 t salt
3/4 cups butter
1 1/2 cups granulated sugar
3 eggs
2 t vanilla
1 pint sour cream
3/4 cup packed brown sugar
2 t cinnamon
1 cup chopped walnuts

Mix flour, powder, soda, and salt. Set aside. Cream butter in large bowl of mixer until soft. Gradually add white sugar and beat well. Add eggs one at a time, beating thoroughly after each; add vanilla. Then add flour mixture alternating with sour cream, blending after each addition until smooth. Mix brown sugar, nuts, and cinnamon together. Put about a third of batter in WELL Greased and floured bundt pan. Sprinkle with a third of nut mixture. Repeat until all batter and mixture are used. Bake in preheated 350 oven for about 1 hour or until tooth pick clean. Let stand in wire rack for about five minutes before turning out. While cake is still warm, put on board for frosting, allowing mixture to run down sides. Serve cake slightly warm or room temp. Freezes well.

Confectioners Sugar Frosting
Sift 3/4 cup confectioners’ sugar. Add 1/4 t vanilla and enough water to make frosting good spreading consistency.

NOTE: To bake in loaf pans, prepare batter as in above recipe and alternate layers of batter and nut mixture in thirds, as directed, in two well greased and floured 9 x 5 x 3 loaf pans lined on bottom with waxed paper. Bake 350 for 50 minutes. Rest same as above.