Marie Moncrief'S Coconut-Black Walnut Pound Cake
A moist, flavorful pound cake combining rich coconut and crunchy black walnuts, perfect for special occasions or teatime treats. Its tender crumb and tropical notes make it a delightful choice for those who enjoy nostalgic baked goods with a sophisticated twist.
Ingredients
Instructions
- Combine sugar, oil, and beaten eggs in a mixing bowl.
- Beat well until mixture is smooth and creamy.
- In a separate bowl, combine the dry ingredients: flour, salt, soda, and baking powder.
- Gradually add the dry ingredients to the sugar mixture alternately with buttermilk, beating well after each addition.
- Stir in chopped black walnuts, flaked coconut, and coconut extract until evenly distributed.
- Pour the batter into a well-greased and floured 10-inch tube pan.
- Bake at 250°F (120°C) for 65 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and pour hot syrup over the hot cake in the pan to soak.
Tips & Substitutions
For a richer flavor, consider using toasted black walnuts instead of raw ones. If you don't have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Ensure your eggs are at room temperature for better incorporation into the batter. This cake's texture pairs beautifully with the moistness of Orange Blossom Muffins.
Serving Suggestions
This Coconut-Black Walnut Pound Cake is delightful served on its own, but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with fresh fruit such as berries or a citrus salad. For an elegant touch, serve alongside a cup of coffee or tea, making it perfect for brunch or dessert.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Marie Moncrief'S Coconut-Black Walnut Pound Cake contains roughly 505 calories, with 9g protein, 32g carbohydrates, and 40g fat. It is a good source of protein (18% of the Daily Value), dietary fiber (13% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 532mg per serving (23% 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 in this recipe?
Yes, you can substitute black walnuts with pecans or even almonds if preferred. However, keep in mind that the flavor will change slightly, as black walnuts have a distinct, robust taste. Adjust the quantity to your liking, but ensure it remains similar for best results.
What is the purpose of adding syrup over the cake?
Pouring hot syrup over the cake helps to infuse moisture and flavor, creating a delightful texture. This method ensures the cake remains tender and adds a sweet sheen to the top. You can use a simple syrup made from sugar and water or enhance it with coconut flavor for extra richness.
Can I make this recipe ahead of time?
Absolutely! This cake can be made a day in advance, allowing the flavors to meld beautifully. Just be sure to store it properly, as mentioned earlier. When ready to serve, you can reheat individual slices or serve it cold, as it tastes great either way.
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).