100 Year Old Black Walnut Pound Cake
A rich, nostalgic black walnut pound cake featuring toasted black walnuts and classic vanilla flavor, perfect for special occasions or family gatherings.
Ingredients
Instructions
- Beat butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla and rum extract (if using) to the milk.
- Mix baking powder into the flour.
- Alternately add the dry ingredients and the milk mixture to the batter, stirring after each addition.
- Stir in chopped black walnuts.
- Pour batter into a greased and floured tube or flute pan.
- Bake at 325°F (163°C) for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of white sugar. If you don't have black walnuts, regular walnuts or pecans can be substituted, though the flavor will differ. Ensure your butter is at room temperature for easier creaming with the sugar. If you prefer a lighter cake, replace half of the butter with unsweetened applesauce.
Serving Suggestions
This black walnut pound cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of chocolate ganache. Serve it alongside fresh fruit or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Jello-Pretzel Salad(Dessert) for a complete meal.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of 100 Year Old Black Walnut Pound Cake contains roughly 691 calories, with 5g protein, 9g carbohydrates, and 53g fat. It is a good source of protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, while black walnuts provide a unique flavor, you can substitute them with regular walnuts or pecans if preferred. Just keep in mind that the taste will change slightly, but the cake will still be delicious.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. If it has wet batter on it, continue baking for an additional 5-10 minutes, then check again.
Can I make this cake without eggs?
Yes, you can make an eggless version using substitutes like unsweetened applesauce or a mixture of flaxseed meal and water. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).