WALNUT CAKE

5 eggs
2 c. super fine sugar
3 c. flour
2 c. black walnuts
1/2 lb. butter
1/2 c. milk
2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. lemon extract
Cream butter and sugar. Add egg yolks, milk with lemon extract alternately
with flour, baking powder and nutmeg. Add walnuts and fold in stiffly beaten
egg whites. Bake in slow oven at 325 degrees for 55 to 70 minutes. Use staff
pan. After cooling throughly, wrap in foil. Maybe kept 1 or 2 weeks in cake
tin in a cool place.