Sweet Potato Black Walnut Cake
A moist, flavorful sweet potato cake infused with warm spices and chopped black walnuts, perfect for fall gatherings or a comforting dessert option.
Ingredients
Instructions
- Cream the sugar, oil, and eggs together in a mixing bowl.
- Sift together the self-rising flour, nutmeg, and allspice.
- Gradually add the sifted dry ingredients and hot water to the creamed mixture, mixing well.
- Fold in the mashed sweet potatoes, vanilla, and chopped black walnuts.
- Pour the batter into a greased tube pan.
- Bake at 300°F (150°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool and then frost with cream cheese frosting.
Tips & Substitutions
For a lighter texture, beat the eggs separately before adding them to the sugar and oil mixture. If you can't find black walnuts, regular walnuts or pecans can be used as a substitute, though the flavor will differ slightly. Consider adding a teaspoon of cinnamon for additional warmth. This cake pairs beautifully with cream cheese frosting, which complements the sweet potatoes.
Serving Suggestions
Serve slices of the sweet potato black walnut cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. This cake also goes well with a cup of coffee or tea. For a festive touch, consider serving it alongside Fastnachts (Doughnuts) during holidays or special occasions.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds until just warm, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Black Walnut Cake contains roughly 858 calories, with 11g protein, 63g carbohydrates, and 51g fat. It is an excellent source of protein (22% of the Daily Value), dietary fiber (20% of the Daily Value), and potassium (20% of the Daily Value), and a good source of vitamin C and iron. It also contributes 6g 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 canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes as a convenient option. Just make sure to drain them well and mash them before adding to the batter. This will save you time while still providing the necessary moisture for the cake.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, it needs more time in the oven. Keep an eye on the cake as it approaches the one-hour mark to avoid overbaking.
Can I freeze the cake?
Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw 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).