Phyllis Snyder'S Walnut Cake
A rich walnut cake with tender layers, featuring chopped black walnuts and fluffy egg whites, perfect for special occasions or teatime indulgence.
Ingredients
Instructions
- Cream the butter and gradually add the sugar, beating until fluffy.
- Alternately add dry ingredients and cold water to the mixture.
- Gently fold in chopped black walnuts and stiffly beaten egg whites.
- Grease two 8-inch layer pans.
- Pour the batter into the pans and bake at 350°F for 30 to 35 minutes.
- Allow the cakes to cool, then frost with white frosting and sprinkle with 1/4 cup chopped walnuts.
Tips & Substitutions
Ensure your butter is at room temperature for easier creaming with sugar, achieving a lighter texture. If black walnuts are unavailable, regular walnuts can be substituted, but the flavor will be milder. For a twist, consider adding a teaspoon of vanilla extract to the batter. This cake can also be adapted into a layered dessert by incorporating layers of 'Mother'S Caramel Filling And Frosting' between the cake layers.
Serving Suggestions
Serve this walnut cake with a cup of coffee or tea for a delightful afternoon treat. It pairs beautifully with 'Everyday Coffee Cake' as part of a dessert spread. Garnish with additional chopped walnuts on top for extra crunch, or serve it alongside a scoop of vanilla ice cream for a delicious contrast.
Storage & Reheating
Store leftover 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, slice the cake and warm individual pieces in the microwave for about 10-15 seconds, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Phyllis Snyder'S Walnut Cake contains roughly 377 calories, with 11g protein, 21g carbohydrates, and 29g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 whole eggs instead of just egg whites?
Using whole eggs will alter the texture and moisture of the cake. The egg whites provide a lightness, while the yolks add richness. For a denser cake, you could experiment with whole eggs, but the result will differ from the original recipe.
What can I do if my cake is too dry?
If your walnut cake turns out dry, it's likely due to overbaking or insufficient moisture. To remedy this, ensure you're measuring flour accurately and check the cake a few minutes before the suggested baking time. You can also serve it with a drizzle of syrup or whipped cream to add moisture.
Can I freeze the walnut cake?
Yes, you can freeze the walnut cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving, and you can frost it after it has thawed.
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).