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Black Walnut Cake
My mother's family members were all such excellent cooks who were known for their great hospitality. As a longtime family favorite, this old-fashioned cake was always expected to be on the menu at holiday dinners, special occasions and potlucks. —Elisabeth Garrison, Elmer, New Jersey
Ingredients
- 1 cup chopped black or English walnuts
- 3 cups all-purpose flour, divided
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- FROSTING:
- 1-3/4 cups sugar
- 4 large egg whites
- 1/2 cup water
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Directions
- 1. Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a bowl, toss walnuts with 1/4 cup flour; set aside. In another bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla; mix well.
- 2. Combine baking powder, salt and remaining 2-3/4 cups flour; add to creamed mixture alternately with milk. Stir in nut mixture. Pour batter into prepared pan.
- 3. Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
- 4. For frosting, 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.
- 5. Pour frosting into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until stiff peaks form, about 7 minutes. Spread over top and side of cake. If desired, top with additional walnuts.
Nutrition Facts
1 piece: 448 calories, 18g fat (8g saturated fat), 86mg cholesterol, 241mg sodium, 67g carbohydrate (47g sugars, 1g fiber), 7g protein.
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