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Black Walnut Cake

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."
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1 h 55 m servings 592 cals
Original recipe yields 12 servings


  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 75.7g
  • 24%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
  3. Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

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Read all reviews 30
  1. 34 Ratings

Most helpful positive review

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, m...

Most helpful critical review

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 opi...

Most helpful
Most positive
Least positive

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, m...

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 ...

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 mi...

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...

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. ...

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 bl...

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.

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 u...

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 t...