MARYLAND BLACK WALNUT CAKE - B-H-G
As many of you know I have been trying to find a recipe for Walnut Cake for quite a while now. This was presented to me by another poster on the BGH baking site. I'll get to make in a few weeks and will add further comments here.
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven at at 350°F Grease and flour a 10-inch Bundt pan.
- Pulse black walnuts in a food processor 8 to 10 times or until finely ground; set aside.
- Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating until light and fluffy.
- Add egg yolks and vanilla, beating just until blended.
- Sift together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat batter at low speed just until blended after each addition.
- Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into batter.
- Fold ground walnuts into batter.
- Spoon batter evenly into pan
- Bake for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.
- Sprinkle evenly with powdered sugar.
- Serve with vanilla ice cream and sliced fresh strawberries, if desired.
Nutrition Facts : Calories 444.2, Fat 26.6, SaturatedFat 11, Cholesterol 95.7, Sodium 273.9, Carbohydrate 46.1, Fiber 1.6, Sugar 27.8, Protein 8.2
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.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- 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 in 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.
Nutrition Facts : Calories 448 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 241mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 1g fiber), Protein 7g protein.
BLACK WALNUT CAKE
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
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
BLACK WALNUT CAKE
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 Walnut Desserts
Time 1h55m
Yield 12
Number Of Ingredients 10
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
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.
Provided by Allrecipes Member
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- In a bowl, toss walnuts with 1/4 cup flour; set aside. In a mixing 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 degrees F 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 degrees F, about 9 minutes.
- Pour into a large mixing bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake.
Nutrition Facts : Calories 597.8 calories, Carbohydrate 88.9 g, Cholesterol 104.3 mg, Fat 23.9 g, Fiber 1.6 g, Protein 9.9 g, SaturatedFat 10.9 g, Sodium 282.2 mg, Sugar 63.9 g
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- Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating until light and fluffy. Add egg yolks and vanilla, beating just until blended.
- Sift together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition.
- Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into batter. Fold ground walnuts into batter. Spoon batter evenly into a greased and floured 10-inch Bundt pan.
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- Using an electric mixer, cream the 1/2 cup butter, shortening, and granulated sugar in a large bowl. Add the eggs, one at a time, beating well after each addition. In a separate bowl, combine the flour, baking soda, and salt. Add to the creamed butter alternately with the buttermilk, mixing well after each addition. Stir in the 2 teaspoons vanilla and then the walnuts.
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- Meanwhile, make the frosting: Using an electric mixer, beat the cream cheese in a large bowl until creamy and smooth. Beat in the 1 cup butter. Slowly beat in the powdered sugar, then the 1 tablespoon vanilla.
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