Black Walnut Cake II Recipe -
Black Walnut Cake II Recipe

Black Walnut Cake II

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"This recipe makes good use of the bold flavor of black walnuts, which are native to central and eastern United States."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch round pans Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside.
  2. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix well. Add vanilla and walnut extract. Fold in nuts.
  3. Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
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Reviews More Reviews

Dec 30, 2003

I been looking for Walnut cake recipe with light, soft and not to buttery test and I try this one! My husband ask me to make it for his staff on the eve of Christmas, I top it with butter and coffee topping and they all love it. thanks a lot

May 24, 2003

Very good cake. Don't over-bake it to keep it moist. If you love black walnuts, you'll love this cake.


14 Ratings

Jan 20, 2009

A cake that will have your guests asking for more. Everyone loved this recipe but it was a little too sweet for me so I made a second one but reduced sugar to just ONE cup instead of 1&2/3 cups. It was AWESOME~! I frosted it with homemade cream cheese was to die for~!

Oct 08, 2004

I love to bake, and this was a fun recipe to make! I made cupcakes, because I wanted to give cake to several people. Baked for 21-22 mins. I used a buttercream frosting, with black maple flavoring instead of vanilla. My boyfriend, who hates sweets, ate 3 before dinner. My mother, and harshest critic, loved them. Will again and again.

Mar 18, 2009

I made this cake for a co-worker that requested it. It is literally the BEST cake I have ever made or eaten in my life and everyone at work agrees. I'm definitely making this again and again. It's delicious and super moist and rich flavored. You don't need a big slice that's for sure...yummy!!

Jul 26, 2007

Very rich cake. I used maple syrup in place of the walnut extract. I haven't had black walnuts before so I have nothing to compare it to. A maple buttercream frosting complimented it wonderfully.

Aug 23, 2010

This is a keeper and easier than my Italian Cream Cake recipe from Aunt Ester; however, for special occasions, it is Aunt Esters. This is a good quick one. The only changes I made was to reduce the white sugar to 1 cup as another reader suggested, added 1 cup of coconut and I baked it in a 9x13 pan and cut the cake in half and put the icing in the middle and on the cake itself. I got many compliments and will use it often.

Dec 29, 2009

made this Christmas 2009.. very good with no fail icing and crushed wal on top. I used maple syrup


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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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