Black Walnut Cake I Recipes

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Steps:

• In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes., Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract., Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting.

Steps:

• Mix as for cake.
• For filling: Mix together the ingredients.
• Spread 1/2 batter in long flat pan.
• Sprinkle 1/2 filling over this.
• Pour remaining batter over, spread rest of filling on top.
• Spoon 1/2 cup melted butter on top.
• Bake 350°F for about 35 minutes.

Steps:

• Grease and flour a tube or bundt cake pan and preheat the oven to 350 degrees.
• Blend eggs, oil, nutmeg, and sugar until creamy.
• Add flour, a little at a time; and blend well.
• Batter will be stiff.
• Fold in apples and nuts.
• Pour into tube or bundt cake pan and bake for 1 hour.
• Remove from pan after about 30 minutes.
• Punch holes in top of the cake.
• Mix together topping ingredients in a saucepan.
• Boil for three minutes, stirring frequently.
• Take off the heat and pour topping over cake with a spoon, letting it to seep into the cake holes.
• Brush the sides of the cake with a kitchen brush.
• Let it set for at least 24 hours befor cutting and serving.

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.

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.