Maryland Black Walnut Cake
Rich walnut cake with buttery crumb, sweet vanilla notes and a hint of nutty crunch—perfect for coffee breaks, holiday gatherings or any sweet craving.
Ingredients
Instructions
- Sift flour, baking powder and salt together.
- Cream shortening with 2/3 cup sugar and vanilla until fluffy.
- Add beaten egg yolks and beat thoroughly.
- Add sifted dry ingredients and 3/4 cup milk alternately in small amounts to the sugar‑egg mixture, beating well after each addition.
- Add walnuts and fold gently.
- Fold in stiffly beaten egg whites.
- Pour batter into greased 9‑inch cake pans.
- Bake in a preheated 350°F oven for 30 minutes.
- Allow to cool and serve as two 9‑inch layers.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have black walnuts, regular walnuts or pecans can be substituted, though they will change the flavor profile. Make sure to sift the flour and baking powder well to ensure a light cake. Beating the egg whites until stiff peaks form is crucial for a fluffy texture.
Serving Suggestions
This cake is delightful on its own, but you can enhance it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of coffee or tea for a lovely afternoon treat. It also complements savory dishes such as Light Macaroni Ring Salad, making it a versatile choice for gatherings.
Storage & Reheating
Store leftover Maryland Black Walnut Cake in an airtight container at room temperature for up to three days. If you need to store it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or enjoy it cold, as the flavors develop beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Maryland Black Walnut Cake contains roughly 741 calories, with 21g protein, 108g carbohydrates, and 26g fat. It is an excellent source of protein (42% of the Daily Value), iron (37% of the Daily Value), and calcium (31% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2340mg per serving (102% 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 make this cake ahead of time?
Yes, this cake can be made a day in advance. Just ensure it is stored properly in an airtight container. In fact, the flavors can improve after resting, making it an excellent option for prep ahead of special occasions.
What can I use if I don't have black walnuts?
If black walnuts are unavailable, you can substitute them with regular walnuts or even pecans. While the flavor will differ slightly, both options will still provide a delicious nutty texture to the cake.
Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Be sure to check that your baking powder is also gluten-free. The texture may vary slightly, but it should still yield a tasty cake.
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).