Recipe by Patricia Canerdy
"I got this recipe from an old Army mess hall sergeant who later became a chef down in Savannah, GA. This is a wonderful, different nut cake. It is equally good served warm or cold. This cake can be wrapped and frozen 3 to 5 months. Thaw, and if desired, reheat to serve."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chopped black walnuts
I made this cake for Thanksgiving and it was a major hit! I did increase the walnuts to 1 cup and also increased the vanilla to 1 tsp. The recipe makes a large and heavy cake. Nice texture, moist and crispy shell. Will make again...
Texture was fine - it's just a little bland. The family's reaction was "it's okay". I took some into work as I knew they wouldn't eat more at home and I asked my coworkers for their honest opinion: same thing. "Bland". There are too many better recipes out there - this is nothing special. This is the first 5 star recipe on this site that was not a hit for me.
Ditto what CINDYDRAPER said. Yum Yum! I love black walnut ice cream, so when I saw this recipe, I had to try it. Delish, not too rich. Even my co-worker who hates walnuts said several times that it was really good! Perfect density and texture in my opinion.
My mom made a cake very similar to this one. I don't know where she got the recipe. However she had a topping that consisted of 4 tbl butter and 4 tbl Karo syrup cooked together for about 3 minutes. She alternated whole walnuts and marashino cherries, about 4 or 5 of each, around the top of the cake and then poured the warm mixture of Karo and butter on top of the cake allowing it to drizzle down the side of the cake. Very pretty as well as yummy.
This was quite possibly the best cake I've ever had. I adore homemade pound cake to begin with, and when you add the fabulous flavor of black walnuts, it is really something special.
I can't help but wonder if the reviewer who called this recipe "bland" didn't mistakenly use English walnuts instead of the black walnuts that were called for?
This is not an in-your-face commercial-tasting cake nor an over-the-top super chocolate, chocolate something. It is the perfect blend of creamy butter, flour, sugar and earthy/mapley black walnuts.
I made this for my husband's birthday, and I am going to bake a fresh one for my mother's Christmas present. She knows how much work I put into gathering and processing these black walnuts!
This is a wonderful recipe!! The cake comes out very moist and with a wonderful texture. I made one and it disappeared in no time at all. Now I am repeatedly asked to make it over and over. I would rate it a 6 if possible!!
This cake is simply outstanding. I put in a full cup of chopped black walnuts (because I love them) and added a simple maple flavored glaze while it was still warm.
Even if you don't like black walnuts, the basic recipe is still a winner. Unbelievably tender crumb, slightly crispy crust...it's just what I like in a pound cake. I will make this again and again, experimenting with different flavors.
This cake is fantastic...If you like black walnuts you will love it. I added another 1/2cup of walnuts and 1 t. of vanilla. I baked mine for 70 min.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Walnut Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 268
All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.
Bake those overripe bananas into a delicious, easy loaf of quick bread.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make one of moistest chocolate cakes in existence.
See how to make a classic dark chocolate and cherry cake.
See how to make a rich Black Forest cake in the slow cooker!