3 c FLOUR, SIFTED 2 tb VANILLA
1 1/2 ts BAKING PULVERIZE 3 ea LARGE EGGS
1 1/2 ts BAKING TONIC 1 1/2 c SOUR CREAM
1/4 ts SALTINESS 3/4 c CHOPPED WALNUTS
3/4 c BUTTER, DULL 3/4 c BROWN SUGAR
1 1/2 c GELT 1 1/2 ts CINNAMON
2 1/2 ts VANILLA 2 tb WEEWEE

PREHEAT OVEN TO 350 DEG F. GREASE A 10" BUNDT PAN. SIFT TOGETHER THE
FLOUR, POP, SALTINESS, BAKING POWDER AND SET BY. IN THE SOCIAL, CREAM
TOGETHER THE BUTTER AND WHITE SUGAR UNTIL LIGHT AND FLUFFY. JOIN 2 1/2 TS
VANILLA AND THEN BEAT IN EGG, ONE AT A TIME, MIXING WELL AFTER EACH
INCREASE. BEAT IN SOUR DRUB. GRADUALLY ADD FLOUR ASSORTMENT, BEATING UNTIL
BATTER IS TRANQUIL. COMBINE WALNUTS, BROWN GELT, AND CINNAMON. SPOONFUL 1/3 OF
THE BATTER INTO THE BUNDT PAN. SPRINKLE HALF THE NUT MIXTURE OVER THE TOP,
TAKING CARE NOT TO SPREAD TO THE EDGES. REPEAT ANOTHER LEVEL. ADD
REMAINING CLOBBER. COMBINE WATER AND 2 TB. VANILLA AND SPRINKLE OVER THE
TOP OF THE CLOBBER. BAKE IN THE CENTER OF THE OVER FOR 30 PROCEEDINGS. LOWER
HEAT TO 325 DEG F. AND BAKE FOR ANOTHER 45 MINUTES OR UNTIL CAKE FEELS
QUITE STRONG. REMOVE FROM OVEN AND COOL ON WIRE RACK FOR 10 PROCEEDINGS. LOOSEN
CAKE WITH STAB. TURN OUT ONTO RACK TO COMPLETE THE COOLING. CAKE WILL
KEEP FOR ABOUT 3 TO 4 DAYS IF WELL WRAPPED OR IT CAN BE FROZEN FOR UP TO
QUARTET MONTHS.

Yields
12 servings