BLACK WALNUT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
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, FatContent 18g fat (8g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 241mg sodium, CarbohydrateContent 67g carbohydrate (47g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
BLACK WALNUT CAKE | BETTER HOMES & GARDENS
This decadent layer cake is frosted with a rich cream cheese icing.
Provided by Recipe by Kimberly Schlapman
Categories Recipes and Cooking
Total Time 1 hours 45 minutes
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350°F. Grease 3, 9-inch round cake pans; set aside.
- 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.
- Evenly divide the batter among the 3 cake pans. Bake for 25 minutes or until a toothpick inserted near the center of each comes out clean. Cool the cake layers thoroughly in the pans, then turn them out onto cooling racks.
- 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.
- Frost cake layers with frosting.
Nutrition Facts : Calories 841 calories, CarbohydrateContent 110 g, CholesterolContent 125 mg, FatContent 42 g, ProteinContent 10 g, SaturatedFatContent 19 g, SodiumContent 514 mg, SugarContent 86 g
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COFFEE & WALNUT CAKE RECIPE | BBC GOOD FOOD
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Total Time 1 hours 15 minutes
Category Afternoon tea, Dessert
Cuisine British
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Cuisine https://schema.org/VegetarianDiet
Calories 366 calories per serving
- Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
- START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
- Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
- De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
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- Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
- Top the toasts with pinches of apple and parsley and serve on the side.
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