Cold Oven Walnut Cake
A rich, nutty walnut cake with a tender crumb, perfect for special occasions or teatime, featuring the distinctive flavor of black walnuts and aromatic flavorings.
Ingredients
Instructions
- Cream sugar, butter, and Crisco together until smooth.
- Add eggs one at a time, beating well after each addition.
- Alternate adding sweet milk and flour, beginning and ending with flour.
- Blend the black walnuts and add to the batter.
- Beat the mixture at high speed for 8 to 10 minutes.
- Pour into a cold oven and bake at 350°F (175°C) for 1 hour and 15 minutes.
Tips & Substitutions
To achieve a lighter texture, ensure your butter and Crisco are at room temperature before creaming. If black walnuts are too strong for your taste, you can substitute with chopped pecans or regular walnuts. For added moisture, consider adding a splash of vanilla extract alongside the walnut and butternut flavorings. This cake pairs wonderfully with a scoop of vanilla ice cream for a delightful dessert experience.
Serving Suggestions
This cake is perfect for afternoon tea or a cozy family gathering. Serve it with a dollop of whipped cream or a scoop of your favorite ice cream. It pairs well with coffee or tea, making it a great addition to brunch or dessert tables. For a delightful twist, consider serving alongside Easy Vanilla Fruit Brule for a refreshing contrast.
Storage & Reheating
Store leftover Cold Oven Walnut Cake in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap individual slices in plastic wrap and freeze for up to 3 months. To reheat, simply let it thaw at room temperature, or warm slices in the microwave for about 10-15 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Oven Walnut Cake contains roughly 107 calories, with 2g protein, 20g carbohydrates, and 3g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 800mg per serving (35% 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 flour for this cake?
While plain flour is recommended for its texture, you can experiment with cake flour for a lighter cake or whole wheat flour for a nuttier flavor. Just keep in mind that this may alter the final texture and moisture of the cake, so adjustments might be needed.
What can I substitute for black walnuts?
If black walnuts are too strong or unavailable, you can use regular walnuts, pecans, or even almonds for a different flavor profile. Each nut will bring a unique taste to the cake, so choose based on your preference.
Is it necessary to bake in a cold oven?
Yes, baking in a cold oven is key to this recipe as it allows the cake to rise slowly and evenly, resulting in a moist and tender crumb. Skipping this step may lead to a denser cake, so it's best to follow this method for optimal results.
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).