Black Walnut Cake(Indiana Picnic Cake)
A rich, nutty cake featuring black walnuts and a moist crumb, perfect for picnics, family gatherings, or as a nostalgic Southern treat with bold flavors.
Ingredients
Instructions
- Prepare a 9 x 13-inch pan by lining with wax paper and greasing well.
- If using a nonstick pan, only grease well.
- Do not use sprays for greasing.
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the brown sugar and butter until smooth.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk mixed with vanilla, beginning and ending with the flour mixture.
- Stir in chopped black walnuts.
- Pour batter into the prepared pan and smooth the top.
- Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing and serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If black walnuts are hard to find, you can substitute with regular walnuts or pecans, though the taste will differ slightly. To ensure even baking, rotate the pan halfway through cooking. Make sure your butter is at room temperature for easy creaming with the sugar.
Serving Suggestions
This cake is delightful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a refreshing contrast, serve with fresh fruit like strawberries or peaches. You can also enjoy it alongside a cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store any leftover Black Walnut Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and microwave it for about 15-20 seconds for a warm treat, or serve it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Black Walnut Cake(Indiana Picnic Cake) contains roughly 377 calories, with 9g protein, 47g carbohydrates, and 16g fat. It is a good source of protein (18% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 741mg per serving (32% 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 milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes. This will mimic the acidity and thickness of buttermilk, ensuring your cake remains moist and flavorful.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs, but no wet batter. Keep an eye on the cake during the last few minutes of baking, as ovens can vary in temperature. If the top is browning too quickly, you can loosely cover it with foil.
Can I freeze the Black Walnut Cake?
Yes, you can freeze the cake! Allow it to cool completely, then wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It will keep well in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
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).