Black Walnut Cake Recipe -
Black Walnut Cake Recipe
  • READY IN ABOUT 2 hrs

Black Walnut Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 30 mins

    1 hr 55 mins


  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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Reviews More Reviews

Most Helpful Positive Review
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...

Most Helpful Critical Review
Oct 01, 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.

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.

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.

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!

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!!

Jan 01, 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's just what I like in a pound cake. I will make this again and again, experimenting with different flavors.

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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  • Calories
  • 592 kcal
  • 30%
  • Carbohydrates
  • 75.7 g
  • 24%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 162 mg
  • 6%

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

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