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Black Walnut Cake Recipe

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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.

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Black Walnut Cake Recipe

Prep: 30 min. Bake: 50 min. + cooling

Yield: 12-16 Servings

30 50 80

Ingredients

1 cup chopped black or English walnuts
3 cups all-purpose flour, divided
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
FROSTING:
1-3/4 cups sugar
4 egg whites
1/2 cup water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

Directions

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 near 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. Yield: 12-16 servings.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 piece) equals 448 calories, 18 g fat (8 g saturated fat), 86 mg cholesterol, 241 mg sodium, 67 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Black Walnut Cake in Reminisce January/February 2005, p49

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