Grandma'S Black Walnut Cake
A rich, moist black walnut cake with a tender crumb, featuring nutty flavor and deep sweetness, perfect for special occasions or family gatherings.
Ingredients
Instructions
- Sift flour, baking powder, and salt three times; set aside.
- Blend sugar, butter, and Crisco together until well combined.
- Add eggs individually and beat well after each addition.
- Beat until the mixture is fluffy.
- Gradually add the flour mixture and milk, blending after each addition.
- Add lemon extract and vanilla extract.
- Toss walnuts in a small amount of flour to prevent sinking.
- Stir in walnuts with a spoon.
- Pour batter into a greased and floured tube cake pan.
- Bake at 350°F (175°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor of your Black Walnut Cake, consider toasting the walnuts lightly before adding them to the batter. If you don't have lemon extract, you can substitute with orange extract or omit it entirely for a more traditional taste. Ensure all ingredients are at room temperature for better mixing. For a twist, try adding a bit of cocoa powder for a chocolate variation.
Serving Suggestions
This Black Walnut Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. For an impressive dessert presentation, consider drizzling it with a simple glaze or serving it with a side of fresh fruit. It also complements well with a slice of Poppy Seed Bread With Green Onions And Cheese.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply let it thaw at room temperature or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Black Walnut Cake contains roughly 853 calories, with 9g protein, 79g carbohydrates, and 41g fat. It is an excellent source of iron (27% of the Daily Value) and calcium (27% of the Daily Value), and a good source of protein and vitamin C.
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, while black walnuts provide a distinct flavor, regular walnuts can be used as a substitute in this recipe. The cake will still be delicious, though the unique taste of black walnuts will be missing. If you prefer a milder flavor, regular walnuts are a great choice.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter or not baking it long enough. Ensure that you mix just until combined and check for doneness with a toothpick inserted into the center. If it comes out clean, the cake is likely done. Also, avoid opening the oven door too frequently while baking.
How do I know when the cake is fully baked?
To check if your Black Walnut Cake is fully baked, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is done. If it has wet batter on it, continue baking for an additional 5-10 minutes, checking again periodically.
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).