Black Walnut Cake

Black Walnut Cake

Patricia Canerdy 4

"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
Serving size has been adjusted!

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.


  1. 30 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...

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 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...

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...