Okay, I know everyone is getting ready for Thanksgiving and you’re probably putting finishing touches on your menu. Those finishing touches usually mean desserts like the classic pumpkin pie. However, wouldn’t you like to treat your family and friends to a new classic, my Old Fashion Black Walnut Pound Cake. Filled with buttery rich black walnuts which give this old world pound cake its classic flavor. Once you take the first bite, you’ll understand why this is a perfect cake for the holidays or workplace potluck. Definitely a crowd pleaser!
Old Fashion Black Walnut Pound Cake
Cakes were a huge part of my family during the holidays and my Dad loved black walnuts. Country roads where I grew up were loaded with black walnut trees. My Dad, sister and I would spend a Fall Sunday afternoon gathering raw nuts, taking them home and allowing the nuts to dry out. The process of drying and curing raw black walnuts is tedious but try it for fun as all the effort is worth it.
Old Fashion Black Walnut Pound Cake
That said, making this cake is super easy and can be made several days in advance of serving. Black walnuts can be found at your local market or online. To make the cake even more special by adding black walnut oil or extract for additional flavor. This pound cake is delicious regardless so don’t fret if the oil or extract is hard to find. I’ve been making this cake for years and it never fails to amaze me.
Old Fashion Black Walnut Pound Cake
You won’t be able to resist the moist tender crumb and a bit of boldly rich buttery pieces of black walnut in each bite. Do not get black walnuts confused with English walnuts as they are nothing alike. Each has their own distinctive flavor as English are much milder. Click here to read about Hammons, a company dedicated to the preservation and cultivation of black walnuts. I absolutely love the taste of these rich nuts and once you bake this pound cake so will you. Try switching up recipes calling for pecans or English walnuts for a different taste to your favorite baked goods or salads. Possibilities are endless…
Old Fashion Black Walnut Pound Cake
A buttery rich moist pound cake can be the best dessert after a huge heavy meal. No sauces, glazes, or frostings but a perfect complement to end a perfect meal. Sprinkle top of the cooled cake with powdered sugar before slicing. Serve a slice with coffee or tea and enjoy! Welcome to a new holiday family favorite. Leave me a comment and #chowdownlowdown with your photos. Have a great weekend!
Old Fashion Black Walnut Pound Cake
Old Fashion Black Walnut Pound Cake
1 cup salted butter (2 sticks), softened
1/2 cup Crisco shortening
3 cups granulated sugar
2 t. pure vanilla extract
1/2 t. black walnut oil (optional)
5 large eggs, room temperature
3 cups unbleached all-purpose flour, divided
1 t. baking powder
1/8 t. kosher salt
1 cup whole milk
1 3/4 cups coarsely chopped black walnuts
Confectioners’ sugar, for dusting
Grease and flour a 10-inch tube or Bundt pan; set aside.
In a mixing bowl of stand mixer, beat butter, shortening, and sugar until light, creamy, and fluffy. Add in vanilla, mixing until just combined.
Add eggs, one at a time and beating well after each addition.
Stir together 2 cups flour, baking powder, and salt in a small bowl. Gradually add to creamed butter-sugar mixture alternating with milk and beating just until smooth.
Combine remaining flour and black walnuts in a small bowl until nuts are thoroughly coated. Gently fold walnut mixture into cake batter.
Spoon batter into prepared pan and place pan into a cold oven. Set oven temperature to 350 degrees and bake for 1 hour 30 minutes or until cake tester inserted in middle comes out clean.
Cool cake in pan for 20 minutes. Invert cake onto a wire rack to cool completely, about 2 hours. Dust with confectioners’ sugar before serving if desired.
Makes 16 servings.
Note: If baking cake in a dark pan, reduce oven temperature to 325 degrees, baking for 1 hour 40-45 minutes.
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