125 Year-Old Black Walnut Pound Cake
A rich, moist pound cake featuring the distinctive flavor of aged black walnuts, perfect for special occasions or a nostalgic treat for nut lovers.
Ingredients
Instructions
- Preheat oven to 325°F.
- Grease a tube pan.
- Cream together butter and vegetable shortening; mix in sugar well.
- Add one egg at a time, mixing thoroughly after each addition.
- Add rum flavoring and vanilla flavoring.
- Gradually mix in all-purpose flour and baking powder.
- Mix ingredients until well combined.
- Add milk and chopped black walnuts.
- Mix all ingredients well until smooth.
- Pour batter into the prepared tube pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you don't have black walnuts, pecans can be a great substitute, though they will alter the flavor slightly. Make sure to sift your flour to avoid lumps and ensure an even texture. This cake is perfect for special occasions or as a delightful treat alongside a cup of coffee.
Serving Suggestions
This Black Walnut Pound Cake is delicious on its own, but you can enhance it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or a glass of dessert wine. Consider serving alongside Sugar And Spice Glazed Pecans for an added crunch.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 300°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of 125 Year-Old Black Walnut Pound Cake contains roughly 496 calories, with 7g protein, 23g carbohydrates, and 44g fat. It is a good source of protein (13% of the Daily Value) and calcium (12% 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 pound cake?
Yes, while black walnuts give a unique flavor, you can substitute them with pecans or even almonds. Keep in mind that this will slightly change the taste of the cake, but it will still be delicious!
What can I do if my cake sinks in the middle?
A sinking cake is often a result of underbaking or too much leavening agent. Ensure you measure your baking powder accurately, and always test for doneness with a toothpick. If it comes out clean, your cake is ready!
Can I make this recipe in advance?
Absolutely! This cake actually tastes better the next day as the flavors meld. You can bake it a day or two ahead, just be sure to store it properly to keep it moist and flavorful.
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).