Black Walnut Cake(A Haunting Taste)
A rich and nutty cake featuring black walnuts and a moist crumb, perfect for special occasions or as a decadent treat for walnut lovers.
Ingredients
Instructions
- Cream sugar and Crisco together.
- Add eggs one at a time to the creamed mixture.
- Mix soda into the buttermilk and set aside.
- Add flour and buttermilk alternately to the mixture, mixing well after each addition.
- Stir in black walnuts.
- Add black walnut flavoring and mix well.
- Pour the batter into 3 greased and floured cake pans.
- Bake at 350°F (175°C) for 30 to 35 minutes.
- Allow cakes to cool and then ice with Black Walnut Cake Icing.
Tips & Substitutions
For optimal flavor, use fresh black walnuts if possible, as they offer a more robust taste than pre-packaged nuts. If black walnut flavoring is unavailable, you can substitute with vanilla extract, though the flavor will differ. Ensure ingredients are at room temperature for better mixing. If you want to try a different texture, consider adding a layer of cream cheese frosting from the Raspberry Almond Shortbread Thumbprints recipe.
Serving Suggestions
Serve slices of Black Walnut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a festive touch, consider serving it alongside the Sunshine Coffee Cake for a lovely dessert spread.
Storage & Reheating
Store leftover Black Walnut Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and microwave it for 10-15 seconds until just warm, ensuring it remains moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Black Walnut Cake(A Haunting Taste) contains roughly 195 calories, with 6g protein, 37g carbohydrates, and 3g fat. It is a good source of protein (11% of the Daily Value) and iron (10% 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 regular walnuts instead of black walnuts?
Yes, you can substitute regular walnuts, but the flavor will be milder and not as distinctive as black walnuts. If you prefer a stronger taste, consider adding a few drops of black walnut flavoring to the batter along with the regular walnuts.
What can I use if I don't have buttermilk?
If you don't have buttermilk on hand, you can create a substitute by adding one tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes until it curdles slightly, then use it in place of the buttermilk in the recipe.
How can I make this cake more moist?
To increase moisture, consider adding an extra egg or a bit of sour cream to the batter. You can also brush the cooled cakes with a simple syrup made from equal parts sugar and water to enhance moisture without altering the flavor.
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).