Black Walnut Pound Cake(This Recipe Is 125 Years Old)
A rich, moist pound cake infused with black walnut flavoring, perfect for nut lovers and suitable for special occasions or teatime indulgence.
Ingredients
Instructions
- Cream butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in black walnut flavoring and vanilla.
- Combine 1/4 cup flour with chopped black walnuts and set aside.
- Alternately add the remaining 2 3/4 cups flour and evaporated milk to the creamed mixture, beginning and ending with flour.
- Fold in the chopped walnuts with a spoon.
- Pour batter into a greased and floured tube pan.
- Bake in a 325°F (160°C) oven for 1 hour and 20 minutes.
- Cool for 5 minutes in the pan, then turn out and cool completely.
Tips & Substitutions
For a richer flavor, consider using all butter instead of shortening, though it may alter the texture slightly. If you can't find black walnut flavoring, pure vanilla extract can be a substitute, but the unique taste will be different. Be sure to sift your flour to incorporate air, which helps the cake rise nicely. Also, try adding a pinch of nutmeg for added warmth.
Serving Suggestions
This Black Walnut Pound Cake is delightful on its own but can be enhanced with a dusting of powdered sugar or served with a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for an afternoon treat. For a special occasion, serve alongside Uncle Frank'S Delicious Oatmeal Bread for a comforting dessert spread.
Storage & Reheating
To store leftovers, wrap the pound cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, consider freezing it; slice the cake before wrapping, allowing for easy thawing. Reheat individual slices in the microwave for about 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Black Walnut Pound Cake(This Recipe Is 125 Years Old) contains roughly 1341 calories, with 9g protein, 115g carbohydrates, and 73g fat. It is an excellent source of calcium (37% of the Daily Value) and iron (23% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1470mg per serving (64% 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 for black walnuts, but the flavor will be milder. Black walnuts have a distinct, earthy taste that adds character to the cake. If you prefer a nuttier flavor, consider toasting the walnuts lightly before adding them to the batter.
What can I do if my cake sinks in the middle?
If your pound cake sinks in the middle, it could be due to overmixing or opening the oven door too early. Ensure you mix just until combined and check for doneness towards the end of the baking time. Using a toothpick inserted into the center to test for doneness can help avoid this issue.
How do I know when the cake is done baking?
The cake is done when it is golden brown, and a toothpick inserted into the center comes out clean or with a few crumbs attached. It's essential not to rely solely on time; every oven is different, so start checking around the 1-hour mark.
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).