Reviewed: Mar. 6, 2012

Turned out wonderfully. I used 1 cup of black walnuts and it was perfect. Just the right amount! Thanks for q great recipe! Pound cake: Success!! Woohoo!

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Reviewer:

SueGar

Cooking Level: Expert

Home Town: Joppatowne, Maryland, USA

Living In: Myersville, Maryland, USA

Reviewed: Feb. 13, 2012

This recipe is AWESOME!!! I have made it with the walnuts and without...either way, this cake is awesome!

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Reviewer:

anitaturner77@yahoo.com

Reviewed: Feb. 12, 2012

This is the most amazing cake!! I can't count the times I have made it and EVERY time it comes out perfect... the crunchy crust is to die for!! I have requests to make it for other people all the time. Don't change a thing about this recipe, it's sooo good!!

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Reviewer:

Amanda

Reviewed: May 20, 2011

I made this in two bread pans after reading the review that this cake overflowed a 10 inch tube pan. It was perfect. I frosted it with the Scrumptious Penuche Frosting on this website and topped with more chopped black walnuts. Dad says it's the best black walnut cake, ever!

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3 users found this review helpful

Reviewer:

cnelson204

Cooking Level: Intermediate

Reviewed: Feb. 20, 2011

My family loved this. It was excellent warm with a brown sugar glaze.

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5 users found this review helpful

Reviewer:

swolfe_2

Reviewed: Dec. 25, 2010

a super superb cake. If you have a blk walnut tree in you yard......you have a pot of gold

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3 users found this review helpful

Reviewer:

kicthen divia

Reviewed: Nov. 16, 2010

I liked this cake, but it seemes a bit dry to me. I like the taste of it though. The frosting makes it very sweet.

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4 users found this review helpful

Reviewer:

ChefAmy1033

Cooking Level: Expert

Reviewed: Nov. 3, 2010

This cake was wonderful, but I can't imagine it with a cream cheese frosting??? I decided to try a piece first and then decide. I thought it was great just as is. But I will look for a bigger pan next time. I thought it was a 10", but apparently not! It kind of over-flowed in the oven a little. The only thing I will do differently (personal pref.) is cut the sugar back to 2 1/2 cups and see if it is still sweet enough. I'm sure it will be though. I think I might sub marachino cherries for walnuts next time to for something different. Thanks for a great recipe! (I had to give 1/2 away fast or I would have eaten it. That top crust all warm and crispy just out of the oven... oh boy GOOD!)

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Reviewer:

Lorrie

Cooking Level: Expert

Reviewed: Oct. 16, 2010

This is a fabulous cake. I've made it a number of times and it always goes fast. Only thing I changed was to run the walnuts through the food processor to grind them finely. The cake seems even moister and has a finer texture than leaving them in larger pieces.

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7 users found this review helpful