Black Walnut Jiffy Cake
A rich, moist black walnut cake with a hint of lemon and vanilla, perfect for special occasions or tea time, offering a nutty, buttery flavor with a tender crumb.
Ingredients
Instructions
- Drop all ingredients into a large bowl of an electric mixer in the order given.
- Beat at high speed for 5 minutes.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
- Cool the cake upright before removing from the pan.
Tips & Substitutions
For a richer flavor, consider toasting the black walnuts lightly before adding them to the batter. If you don’t have black walnuts, regular walnuts can be a suitable substitute, though the flavor will differ slightly. Ensure your butter is soft but not melted to achieve the best texture. If you're looking for a variation, you might try adding a pinch of nutmeg or cinnamon for warmth.
Serving Suggestions
This Black Walnut Jiffy Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside a light fruit salad or browse more American recipes that complement its rich flavor.
Storage & Reheating
Store leftover Black Walnut Jiffy Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds or in a low oven until just warmed through, keeping it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Black Walnut Jiffy Cake contains roughly 338 calories, with 6g protein, 60g carbohydrates, and 4g fat. It is a good source of vitamin C (16% of the Daily Value), protein (12% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 700mg per serving (30% 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, you can substitute black walnuts with pecans or regular walnuts if you prefer a milder flavor. However, keep in mind that the unique taste of black walnuts is what makes this cake special. If using pecans, the texture will remain similar, but the flavor profile will change.
What can I do if my cake sinks in the middle?
If your cake sinks in the middle, it might be due to overmixing or underbaking. Make sure to mix just until combined and no longer. Check your oven temperature with an oven thermometer to ensure it’s correct, and consider extending the baking time slightly if needed.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just ensure it cools completely before wrapping it. This allows the flavors to meld together, making it even more delicious when served the next day.
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).