Mama'S Old-Fashioned Black Walnut Caramel Cake
A rich, moist black walnut caramel cake featuring the warm flavors of black walnut and caramel, perfect for celebrations or cozy gatherings that appreciate nostalgic Southern desserts.
Ingredients
Instructions
- Preheat oven to 350°F. Spray cake pans with Pam or grease and dust with flour.
- Mix Crisco, sugar, self-rising flour, eggs, and milk together. You may need a small amount more milk for the right consistency.
- Add black walnut flavoring to the batter.
- Pour batter into prepared pans.
- Bake in the oven at 350°F until done, approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven, let cool, then frost as desired.
Tips & Substitutions
For a richer flavor, consider toasting the black walnuts before adding them to the batter. If you don't have black walnut flavoring, you can substitute with vanilla extract for a different, yet complementary taste. Ensure your eggs are at room temperature for better incorporation into the batter. If you're looking for a lighter dessert option, serve slices alongside a scoop of vanilla ice cream.
Serving Suggestions
This cake is delightful on its own, but you can enhance its presentation by dusting powdered sugar on top or serving it with a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea. For a complete meal, consider serving it alongside a light salad, such as Orange-Apricot Jello Salad, to balance the sweetness.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or warm it gently in the oven at 300°F until slightly heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Old-Fashioned Black Walnut Caramel Cake contains roughly 431 calories, with 9g protein, 73g carbohydrates, and 13g fat. It is a good source of protein (19% of the Daily Value), iron (15% of the Daily Value), and calcium (15% 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, but the flavor will be milder. Black walnuts have a distinct, earthy taste that enhances the cake. If you're not a fan of the strong flavor, consider using half black walnuts and half regular walnuts to achieve a balance.
What can I use if I don't have self-rising flour?
You can make your own self-rising flour by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. This will mimic the properties of self-rising flour and work well in this recipe.
How can I tell when the cake is fully baked?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If batter clings to the toothpick, continue baking for a few more minutes and check again.
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).