Jiffy Black Walnut Cake
A rich, nutty cake featuring black walnuts and vanilla, perfect for special occasions or tea time, offering a moist texture and distinctive flavor.</br>Ideal for nut lovers and those seeking a flavorful dessert.
Ingredients
Instructions
- Place all ingredients in electric mixer bowl in order given. Beat at high speed for 5 minutes.
- Pour into greased and floured 10-inch tube pan.
- Bake at 350° for 1 hour and 15 minutes.
- Don't chop nuts in advance.
- The mixer will do it for you.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. Ensure your eggs are at room temperature for better incorporation. If black walnuts are hard to find, you can substitute with regular walnuts, though the flavor will be milder. Remember, do not chop the nuts in advance; the mixer will handle that during mixing. Sifting the flour before measuring helps prevent clumping.
Serving Suggestions
This Jiffy Black Walnut Cake is delightful on its own or served with a dollop of whipped cream. Pair it with a cup of coffee or tea for a comforting afternoon treat. It also complements flavors found in desserts like Maple Walnut Pound Cake. For a simple dessert spread, consider serving it alongside Derby Fruit Dip for a refreshing contrast.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to keep it moist, and store it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months. To reheat, simply slice and warm in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Jiffy Black Walnut Cake contains roughly 1555 calories, with 41g protein, 149g carbohydrates, and 83g fat. It is an excellent source of protein (82% of the Daily Value), vitamin C (51% of the Daily Value), and dietary fiber (49% of the Daily Value). Note that it is relatively high in sodium, at 481mg per serving (21% 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 nut instead of black walnuts?
Yes, you can substitute black walnuts with regular walnuts or pecans. However, keep in mind that the flavor will be different; black walnuts have a stronger, earthier taste. If you decide to use regular walnuts, you might want to enhance the flavor with a bit more vanilla extract.
Why is my cake not rising properly?
If the cake is not rising, it could be due to expired baking powder or not properly creaming the butter and sugar. Make sure to beat the mixture for the full 5 minutes, as this incorporates air and helps the cake rise. Also, ensure that your oven is correctly preheated to 350°F.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry cake. 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).