BLACK WALNUT CAKE I
This is a delicious cake, and may also be baked as three 8 inch layers. If you do, use black walnuts mixed with some icing to fill the layers, and ice with the plain icing. Then sprinkle top with additional chopped black walnuts.
Provided by Cali
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 2h
Yield 14
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream 1 cup butter, shortening, brown sugar, and white sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt, and add alternately with milk to the creamed mixture. Stir in 1 teaspoon vanilla and 1 cup black walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- In a mixing bowl, cream together cream cheese and 1/4 cup butter. Add confectioners' sugar, beat well. Stir in 1 teaspoon vanilla. Frost cooled cake, and sprinkle with 1/2 cup nuts.
Nutrition Facts : Calories 794.2 calories, Carbohydrate 103.6 g, Cholesterol 129 mg, Fat 39.7 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 17 g, Sodium 321.9 mg, Sugar 80.7 g
BLACK WALNUT CAKE
Make and share this Black Walnut Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h55m
Yield 1 three-layer cake
Number Of Ingredients 17
Steps:
- To make the frosting: in a large mixing bowl, cream butter and cream cheese; gradually add powdered sugar, beating (with an electric mixer) until mixture is light and fluffy.
- Stir in vanilla; set aside.
- To make cake: In a large mixing bowl, cream butter and shortening; gradually add sugar, beating well with an electric mixer at medium speed.
- Add egg yolks, one at a time, beating well after each addition.
- In another bowl, combine buttermilk and soda; stir until soda is dissolved.
- Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour.
- Mix after each addition.
- Stir in vanilla.
- Add in 1 cup walnuts and coconut; stir well.
- In another bowl, beat egg whites (at room temperature) and cream of tartar until stiff peaks form; fold egg white mixture into batter.
- Pour batter into 3 greased/floured 9-inch round cake pans.
- Bake in a 350° oven for 22-25 minutes or until pick comes out clean.
- Cool cakes in pans 10 minutes; remove from pans and let cool completely on wire racks.
- Spread Cream Cheese Frosting between layers and on top and sides of cake.
- Press additional chopped walnuts onto sides of cake.
Nutrition Facts : Calories 11312, Fat 572.6, SaturatedFat 277.9, Cholesterol 2020.4, Sodium 4658.3, Carbohydrate 1474.7, Fiber 18.9, Sugar 1247.4, Protein 124.2
WALNUT CAKE
Steps:
- Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
- Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
- Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
- Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.
BLACK WALNUT CAKE
Make and share this Black Walnut Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy.
- Beat in egg yolks all at once.
- Add vanilla.
- Sift dry ingredients together.
- Set aside 1 cup of the dry ingredients.
- Add the remaning flour mixture and the milk in small portions, alternately, mixing well with each addition, starting and ending with an addition of the dry ingredients.
- Mix together, the reserved flour and the nuts, and stir into the batter,mixing just until blended.
- Beat the egg whites until stiff, but not dry.
- Fold them into the batter.
- Bake in a 9x5 inch greased and floured loaf pan at 350 about 50-60 minutes, or until done.
- Frost with your favorite icing.
Nutrition Facts : Calories 365.9, Fat 19.3, SaturatedFat 7.2, Cholesterol 110.7, Sodium 347.2, Carbohydrate 41.3, Fiber 1.5, Sugar 20.4, Protein 8.6
BLACK WALNUT LAYER CAKE
My sister gave me the recipe for this beautiful cake years ago. The thin layer of frosting spread on the outside gives it a chic modern look. -Lynn Glaze, Warren, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add vanilla and eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in walnuts., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough buttermilk to reach spreading consistency., Spread 1 cup frosting between cake layers. Spread top of cake with an additional 1 cup frosting. Spread remaining frosting in a thin layer over side of cake. Top with additional walnuts and, if desired, orange slices.
Nutrition Facts : Calories 630 calories, Fat 30g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 432mg sodium, Carbohydrate 84g carbohydrate (60g sugars, Fiber 1g fiber), Protein 9g protein.
BLACK WALNUT CAKE II
This recipe makes good use of the bold flavor of black walnuts, which are native to central and eastern United States.
Provided by MITCHEL
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside.
- In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix well. Add vanilla and walnut extract. Fold in nuts.
- Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 26 g, Cholesterol 34.3 mg, Fat 12.2 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 4 g, Sodium 178.6 mg, Sugar 14.6 g
BLACK WALNUT CAKE
I got this recipe from an old Army mess hall sergeant who later became a chef down in Savannah, GA. This is a wonderful, different nut cake. It is equally good served warm or cold. This cake can be wrapped and frozen 3 to 5 months. Thaw, and if desired, reheat to serve.
Provided by Patricia Canerdy
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
- Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.
Nutrition Facts : Calories 591.6 calories, Carbohydrate 75.7 g, Cholesterol 119.8 mg, Fat 29.7 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 13 g, Sodium 162.2 mg, Sugar 51.2 g
MARYLAND BLACK WALNUT CAKE - B-H-G
As many of you know I have been trying to find a recipe for Walnut Cake for quite a while now. This was presented to me by another poster on the BGH baking site. I'll get to make in a few weeks and will add further comments here.
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven at at 350°F Grease and flour a 10-inch Bundt pan.
- Pulse black walnuts in a food processor 8 to 10 times or until finely ground; set aside.
- Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating until light and fluffy.
- Add egg yolks and vanilla, beating just until blended.
- Sift together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat batter at low speed just until blended after each addition.
- Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into batter.
- Fold ground walnuts into batter.
- Spoon batter evenly into pan
- Bake for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.
- Sprinkle evenly with powdered sugar.
- Serve with vanilla ice cream and sliced fresh strawberries, if desired.
Nutrition Facts : Calories 444.2, Fat 26.6, SaturatedFat 11, Cholesterol 95.7, Sodium 273.9, Carbohydrate 46.1, Fiber 1.6, Sugar 27.8, Protein 8.2
MOTHER'S WALNUT CAKE
Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.-Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.
Nutrition Facts : Calories 685 calories, Fat 35g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 475mg sodium, Carbohydrate 86g carbohydrate (61g sugars, Fiber 1g fiber), Protein 9g protein.
BLACK WALNUT POUND CAKE
I still remember my grandmother making this cake when I was a child...oh, how good it smelled and tasted!
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.
Nutrition Facts : Calories 655 calories, Fat 32g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 219mg sodium, Carbohydrate 86g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.
BLACK WALNUT POUND CAKE
This is a recipe from my mom's recipe file. If you ever have black walnuts on hand, this cake is a must try!
Provided by Bev I Am
Categories Dessert
Time 1h50m
Yield 1 bundt cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Butter and flour a 10" tube pan.
- Sprinkle 1/2 cup black walnuts in tube pan and set aside.
- Cream butter and cream cheese, then add sugar beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add flour and salt, stirring until well combined.
- Stir in vanilla and remaining black walnuts.
- Pour batter into prepared tube pan.
- Bake at 325 degrees for 1 1/2 hours.
- Cool in pan 10 minutes.
- Remove from pan and cool completely on rack.
Nutrition Facts : Calories 355.7, Fat 20.8, SaturatedFat 10, Cholesterol 93.8, Sodium 139.8, Carbohydrate 38.1, Fiber 0.9, Sugar 25.3, Protein 5.9
BLACK WALNUT CAKE
Provided by Ian Knauer
Categories Cake Nut Dessert Bake Tree Nut Walnut Fall Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F, with a rack in the middle. Butter and flour a 9-inch-square cake pan.
- Whisk together the flour, walnuts, baking soda, and salt in a medium bowl.
- Beat together the butter and sugar with an electric mixer until pale and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and the buttermilk alternately in batches, beginning and ending with the flour mixture and mixing until just combined.
- Pour the batter into the cake pan and smooth the top. Bake until a wooden toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a rack for 1 hour. Invert the cake over a cake plate and serve.
BLACK WALNUT CAKE
My grandmother gave me this recipe as I'm such a black walnut fan. I've not had a chance to try it yet, but plan to before the holidays are out! You can ice it with whatever you like. There was no information on baking with her original recipe, so the baking time is estimated.
Provided by T-Logan
Categories Dessert
Time 40m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 9
Steps:
- Beat sugar and butter till creamy.
- Add water and flour, alternating between the two.
- Add baking powder to a bit of flour and mix.
- Add some flour to the nut meats, then add to mix.
- Fold in egg whites last.
- Pour into a 9x13 greased and floured baking pan.
- Bake at 350 for 30-35 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 466, Fat 21.8, SaturatedFat 10.1, Cholesterol 40.7, Sodium 286, Carbohydrate 61.6, Fiber 1.3, Sugar 33.7, Protein 7.9
BLACK WALNUT CAKE
My mother's family members all were excellent cooks and known for their great hospitality. A longtime family favorite, this old-fashioned cake was always expected at holiday dinners, special occasions and potlucks.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, toss walnuts with 1/4 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well., Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture., Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake.
Nutrition Facts : Calories 448 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 241mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 1g fiber), Protein 7g protein.
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