Elegant Tennessee Black Walnut Cake From The 40s Recipes

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TENNESSEE BANANA-BLACK WALNUT CAKE WITH CARAMEL FROSTING



Tennessee Banana-Black Walnut Cake With Caramel Frosting image

This is a very good moist cake, with a yummy icing. You can substitute English walnuts for black walnuts*. The recipe is courtesy of Paula Deen

Provided by Barb G.

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup vegetable shortening (such as Crisco)
1 1/2 cups sugar
2 eggs
2 ripe bananas
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1 cup black walnut (regular English walnuts may be subbed)
1/2 cup butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16 ounce) box confectioners' sugar
2 cups finely chopped black walnuts

Steps:

  • Preheat oven to 350°F; grease and flour 2(9-inch) cake pans.
  • For the cake: In a medium bowl, stir together flour and baking soda; set aside.
  • Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes.
  • Add eggs 1 at a time, mixing well after each addition.
  • Mix in mashed bananas, buttermilk,and vanilla; add flour mixture and mix until just combined.
  • Stir in walnuts.
  • Pour into prepared pans, bake until a toothpick inserted comes out clean, about 35 minutes.
  • Cool in pans on a cooling rack, remove from pans and cool completely.
  • While cake is baking, prepare frosting.
  • Melt butter in a small saucepan.
  • Add brown sugar and 1/3 cup cream; cook over medium-low heat until sugar is dissolved, about 2 minutes.
  • Remove from heat and add vanilla; transfer to a large bowl.
  • Using a hand mixer, beat in confectioners sugar a little at a time until smooth.
  • (If frosting is to thick, add 1 tablespoon heavy cream at a time until consistency is right).
  • Sandwich 2 layers of cake with frosting; frost outside of the cake.
  • Press chopped walnuts on sides of cake, if desired.

BLACK WALNUT CAKE



Black Walnut Cake image

I got this recipe from an old Army mess hall sergeant who later became a chef down in Savannah, GA. This is a wonderful, different nut cake. It is equally good served warm or cold. This cake can be wrapped and frozen 3 to 5 months. Thaw, and if desired, reheat to serve.

Provided by Patricia Canerdy

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h55m

Yield 12

Number Of Ingredients 10

1 cup butter, softened
½ cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 cup milk
½ teaspoon vanilla extract
½ cup chopped black walnuts

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.

Nutrition Facts : Calories 591.6 calories, Carbohydrate 75.7 g, Cholesterol 119.8 mg, Fat 29.7 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 13 g, Sodium 162.2 mg, Sugar 51.2 g

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