Black Walnut Or Pecan Pound Cake
A rich and buttery pound cake featuring the nutty flavors of black walnuts or pecans, perfect for special occasions or casual teatime indulgence.
Ingredients
Instructions
- Cream the margarine, shortening, and sugar together until light and fluffy.
- Add milk and flour alternately to the mixture, mixing well after each addition.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and chopped pecans.
- Pour the batter into a greased and floured tube pan.
- Place the pan in a cold oven, then set the temperature to 325°F and bake for 1 hour.
- After baking at 325°F, increase the oven temperature to 350°F and bake for an additional 30 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with butter. If you prefer, you can use walnuts instead of pecans for a different nutty profile. Ensure your ingredients are at room temperature for better mixing. To avoid overmixing, stop as soon as the flour is incorporated. Remember to check for doneness with a toothpick; it should come out clean when inserted into the center.
Serving Suggestions
Serve slices of the pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with coffee or tea, making it perfect for afternoon gatherings. For a unique twist, try serving it alongside fresh berries or a drizzle of chocolate sauce to enhance the flavors.
Storage & Reheating
Store the pound cake in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap it in plastic wrap and aluminum foil, then freeze it 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 Black Walnut Or Pecan Pound Cake contains roughly 2426 calories, with 38g protein, 318g carbohydrates, and 108g fat. It is an excellent source of iron (79% of the Daily Value), protein (77% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 950mg per serving (41% 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 all-purpose flour instead of plain flour?
Yes, all-purpose flour is suitable for this recipe and will yield a similar texture. Just ensure to measure it correctly for the best results. If you want to make it lighter, consider sifting the flour before measuring.
How can I tell if the cake is done baking?
To check if the pound cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If wet batter sticks to the toothpick, give it more time in the oven, checking every few minutes.
Can I make this cake in advance?
Absolutely! The pound cake can be made a day or two in advance and stored properly. It often tastes even better after resting, as the flavors meld together. Just make sure to wrap it tightly to prevent it from drying out.
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).