Walnut Cake
Walnut Cake is a moist and rich dessert that combines the earthy flavor of black walnuts with the sweetness of brown and white sugar. Perfect for gatherings or as a comforting treat, this cake delivers a delightful balance of textures and tastes that will satisfy any sweet tooth.
Ingredients
Instructions
- Cream together butter, Crisco, brown sugar, and white sugar.
- Add vanilla and mix well.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, mix flour, baking powder, and salt.
- Add the dry mixture to the egg mixture, starting with the dry mix and alternating with milk, ending with the dry mix.
- Stir in chopped walnuts.
- Pour the batter into a 10-inch well-greased and floured pan.
- Bake at 325°F for 90 minutes, starting in a cold oven.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of cinnamon to the batter. If you can't find black walnuts, regular walnuts can be used as a substitute, though they will alter the flavor slightly. Make sure to grease and flour your pan thoroughly to prevent sticking, and check the cake's doneness with a toothpick to avoid overbaking.
Serving Suggestions
This Walnut Cake is delightful on its own, but can also be served with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of coffee or tea, making it a perfect addition to afternoon gatherings. For a full meal, consider serving it alongside Grandma Steve'S Cornmeal Dinner Rolls for a comforting spread.
Storage & Reheating
Store any leftover Walnut Cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. When ready to enjoy, thaw at room temperature, and for a warm treat, reheat individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Cake contains roughly 564 calories, with 4g protein, 68g carbohydrates, and 26g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 927mg per serving (40% 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 different types of nuts in this recipe?
Yes, you can substitute black walnuts with other nuts like pecans or regular walnuts, though it will change the flavor profile. Just make sure to chop them to a similar size for even distribution in the batter.
What should I do if my cake sinks in the middle?
A sinking cake can result from underbaking or overmixing the batter. Ensure that your oven is properly calibrated and perform the toothpick test to check for doneness. Avoid overmixing after adding the flour to keep the cake light and fluffy.
Can I make this cake ahead of time?
Absolutely! This Walnut Cake keeps well, so you can bake it a day in advance. Just store it in an airtight container. You can also freeze it, and it will taste just as delicious when thawed, making it a great option for meal prep or special occasions.
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).