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Black Walnut Cake

 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.
12-16 ServingsPrep: 30 min. Bake: 50 min. + cooling

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°

2 of 2

Black Walnut Cake (continued)

Directions (continued)

  • 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.
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.