Mom'S Black Walnut Cake
A rich black walnut cake featuring moist layers and a buttery icing, perfect for special occasions, with crunchy walnuts adding texture and flavor.
Ingredients
Instructions
- Sift together the flour, baking powder, and salt.
- Cream together the shortening, sugar, vanilla, and egg yolks.
- Add milk alternately with dry ingredients to the creamed mixture.
- Add black walnuts that have been floured with a little of the flour.
- Beat egg whites until stiff and fold into the batter.
- Pour the batter into a prepared cake pan.
- Bake at 350°F for about one hour or until a tester comes out clean.
- Ice with butter icing and decorate with walnuts.
Tips & Substitutions
For a more intense flavor, toast the black walnuts before adding them to the batter. If you don't have shortening, you can substitute with an equal amount of unsalted butter or coconut oil. To ensure a light texture, make sure to fold the egg whites gently into the batter. This cake can also be adapted with different nuts or even chocolate chips for a unique twist.
Serving Suggestions
Serve the Black Walnut Cake with a drizzle of caramel sauce or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a hot cup of coffee or tea. For a festive touch, consider serving it alongside Tiny Apple Cheesecakes for a delightful dessert spread that showcases seasonal flavors.
Storage & Reheating
Store any leftover Black Walnut Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds, or enjoy it cold with a cup of coffee or tea for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Black Walnut Cake contains roughly 567 calories, with 11g protein, 54g carbohydrates, and 35g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1170mg per serving (51% 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 walnuts if you prefer a milder flavor. Just keep in mind that the texture and taste will change slightly, but it will still yield a delicious cake.
How do I know when the cake is done baking?
To test for doneness, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Baking times may vary, so keep an eye on it as it approaches the one-hour mark.
Can I freeze the Black Walnut Cake?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to three months. To thaw, place it in the refrigerator overnight before serving.
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).