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Rocky Mountain Cake

Black walnuts are the rocks in this recipe shared by a ranch woman.


  • 2 cups sifted flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 7 eggs, separated
  • 2 tablespoons caraway seeds
  • 1/2 cup salad oil
  • 3/4 cup ice water
  • 1/2 teaspoon cream of tartar
  • Rocky Mountain Frosting


  1. Sift flour, sugar, baking powder, salt and spices together several times.
  2. Combine egg yolks, caraway seeds, oil and water in large bowl. Add dry ingredients, Beat about 30 seconds at low speed on mixer or 75 strokes by hand. (Add a few drops of lemon extract for different flavor.)
  3. Add cream of tartar to egg whites. Beat until stiff peaks form.
  4. Gradually pour egg yolk mixture over beaten whites; gently fold in.
  5. Pour into ungreased 10-inch tube pan. Bake in slow oven (325 degrees F) for 55 minutes, then increase heat to moderate (350 degrees F) and bake 10 to 15 minutes more.
  6. Invert pan on rack to cool cake. When completely cool, spread Rocky Mountain Frosting over top and sides of cake.
  7. Rocky Mountain Frosting: In saucepan, blend 1/2 cup butter with 2 1/2 tablespoons flour and 1/4 teaspoon salt. Cook 1 minute; do not brown. Add 1/2 cup milk; cook until thick. While hot, add 1/2 cup brown sugar, firmly packed; beat well. Add 2 cups confectioners' sugar, sifted; beat until thick and creamy. Add 1 teaspoon vanilla and 1 cup chopped black walnuts, or other nuts. Spread over top and sides of cake.

You can make a double batch of frosting and freeze for another cake.

Source: Farm Journal's Country Cookbook (1972)

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