Harriet'S Caramel Nut Pound Cake
Harriet's Caramel Nut Pound Cake features rich, buttery flavor complemented by crunchy black walnuts and a sweet caramel undertone, perfect for special occasions or teatime treats.
Ingredients
Instructions
- Grease and flour a 10-inch tube pan.
- In a large bowl, cream the butter and shortening.
- Add the brown sugar and mix well.
- Add the eggs, one at a time, beating until creamy after each addition.
- Sift together the cake flour, salt, and baking powder.
- Add the dry ingredients alternately with the milk and vanilla extract, mixing until well blended.
- Fold in the chopped black walnuts.
- Pour the batter into the prepared pan.
- Bake in a 325°F oven for 1 hour or until a cake tester inserted near the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using a mix of butter and a flavored oil, like hazelnut. If black walnuts aren't available, you can substitute with pecans or regular walnuts. Ensure the butter is at room temperature for easier creaming. To prevent the cake from sticking, be thorough when greasing the pan, or line it with parchment paper for easy removal.
Serving Suggestions
This caramel nut pound cake is perfect for an afternoon tea or as a dessert following a hearty meal. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You might also enjoy it alongside a slice of White Mountain Strawberry Pie for a delightful dessert spread. For a more indulgent experience, drizzle with caramel sauce before serving.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds, or enjoy them cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Harriet'S Caramel Nut Pound Cake contains roughly 785 calories, with 2g protein, 80g carbohydrates, and 42g fat. It is a good source of iron (12% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 763mg per serving (33% 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 flour instead of cake flour?
Yes, you can use all-purpose flour in place of cake flour, but the texture may be slightly denser. To mimic cake flour, consider sifting all-purpose flour together with cornstarch. This will help achieve a lighter crumb, which is ideal for this pound cake.
How do I know when the cake is done baking?
You can check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, your cake is ready. Baking times may vary, so keep an eye on it as it approaches the one-hour mark.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two, as the flavors meld together. You can bake it in advance, let it cool completely, and then wrap it tightly in plastic wrap. Just remember to store it at room temperature for the best texture.
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).