Reviewed: Dec. 26, 2008

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!

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Bonnemaman23

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Reviewed: Nov. 19, 2008

Just like my Great-Grandmothers. Nice rich cake with crisp shell and moist inside. Came out perfect! I used 1 full cup of walnuts and did a simple glaze over the top.

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ZSOFIAWULF

Cooking Level: Expert

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Reviewed: Oct. 1, 2008

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.

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Lorie

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2008

This is the best Nut Cake every. I bake it almost every day right now during Ramadaan for the community. The cake is gone in a flash and people are constantly asking who made that cake and if they can get the recipe.

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Gabriele Strasser

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Reviewed: Jun. 20, 2008

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.

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CTR5000

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: May 12, 2008

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!!

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Zeus

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Reviewed: Feb. 26, 2008

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.

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bigjim50

Cooking Level: Intermediate

Living In: Mahtomedi, Minnesota, USA

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Reviewed: Jan. 13, 2008

This cake is moist and filled with flavor. Mine was finished in 1 hour. The outside was crispy, almost looked burnt in some spots, but inside was so moist and soft. I did make a few changes: I used regular walnuts because that's what I had at home; I didn't use any shortening at all; I used only used 2 cups of sugar instead of 3; upped the walnuts to 1 cup, and added 1 chopped apple. An excellent cake.

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zmo

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

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...

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Carolyn

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Reviewed: Nov. 14, 2007

I loved it. It was very yummy.

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Mahsa

Cooking Level: Expert

Living In: Culver City, California, USA

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Reviewed: Sep. 9, 2007

Cake had a good texture. I was looking to find good recipe with black walnuts. I would make it again, but I couldn't give it 5 stars.

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peggyned

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Reviewed: Aug. 12, 2007

This cake was simple to assemble..I did bring my eggs and butter to room tempature. Not too mapley in flavor, the texture of the cake was great, very poundcake-like. The taste was amazing. I took this too a bbq and everyone said that it was good.

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Bea

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Reviewed: Apr. 29, 2007

This is a great recipe!! The only thing i added was (2) mashed bananas. Very moist and tasty!! Will make again!!!!

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BEAKMAN57

Cooking Level: Intermediate

Living In: Ashmore, Illinois, USA

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Reviewed: Nov. 28, 2006

I made this cake for thanksgiving it was really good

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Deidre

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Miami, Florida, USA

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Reviewed: Mar. 31, 2006

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.

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Jessi C.

Cooking Level: Beginning

Home Town: Fremont, California, USA

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Reviewed: Jan. 1, 2006

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.

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Cindy Hall

Cooking Level: Expert

Home Town: Stuart, Virginia, USA

Living In: Bassett, Virginia, USA

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