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Black Walnut Cake

By: Elisabeth Garrison  
"My mother's family members all were excellent cooks and known for their great hospitality. A longtime family favorite, this old-fashioned cake was always expected at holiday dinners, special occasions and potlucks."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 80 people have saved this

Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 cup chopped black or English walnuts
  • 3 cups all-purpose flour, divided
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • FROSTING:
  • 1 3/4 cups sugar
  • 4 egg whites
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Directions

  1. In a bowl, toss walnuts with 1/4 cup flour; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
  2. Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture.
  3. Transfer to a greased and floured 10-in. tube pan. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160 degrees F, about 9 minutes.
  5. Pour into a large mixing bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake.

Footnotes

  • We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.
  • A stand mixer is recommended for beating the frosting after it reaches 160*.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2007 by Richard 
Quick and easy.Great tasting cake. MORE

 
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