Black walnuts possess a flavor profile that is distinct and uncompromising. They are bolder than their English counterparts and offer an earthy depth that cuts through sugar and fat. This pound cake uses that boldness to its advantage. It is a dense, heavy cake that relies on the long creaming of butter, shortening, and sugar to achieve its lift.
The crumb is tight and rich which makes it ideal for slicing thin and serving alongside strong coffee. The walnuts are folded in at the end to ensure they are suspended evenly throughout the batter. It is a cake that improves with a day of rest, allowing the oils from the nuts to permeate the crumb.
The Recipe Yields: One 10-inch cake | Prep time: 20 minutes | Cook time: 1 hour 30 minutes
Ingredients
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup black walnuts, chopped
Instructions
- Cream the Fats and Sugar Beat the butter and shortening at medium speed with an electric mixer for about 2 minutes or until the mixture is soft and creamy. Gradually add the sugar while beating at medium speed. Continue beating for 5 to 7 minutes. This long mixing time is crucial for incorporating enough air to leaven the heavy batter.
- Add the Eggs Add the eggs one at a time. Beat just until the yellow disappears after each addition. Do not overbeat at this stage as it can toughen the final texture.
- Combine and Alternate Combine the flour and baking powder in a separate bowl. Add this dry mixture to the creamed mixture alternately with the milk. Begin and end with the flour mixture. Mix just until blended after each addition.
- Fold and Bake Stir in the vanilla extract and the chopped black walnuts. Pour the batter into a greased and floured 10-inch tube pan. Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in the center comes out clean.
- Cool Cool the cake in the pan for 10 to 15 minutes. Remove it from the pan and let it cool completely on a wire rack before slicing.
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Black Walnut Pound Cake
This Black Walnut Pound Cake embraces the bold and earthy flavor of black walnuts. Using a traditional pound cake ratio, it relies on a long creaming process to create a dense and tight crumb. Baked in a tube pan, this rich cake is substantial enough to be sliced thin and served alongside a strong morning coffee.
Ingredients
Instructions
Cream the Fats and Sugar
-
Beat the butter and shortening at medium speed with an electric mixer for about 2 minutes or until the mixture is soft and creamy. Gradually add the sugar while beating at medium speed. Continue beating for 5 to 7 minutes. This long mixing time is crucial for incorporating enough air to leaven the heavy batter.
Add the Eggs
-
Add the eggs one at a time. Beat just until the yellow disappears after each addition. Do not overbeat at this stage as it can toughen the final texture.
Combine and Alternate
-
Combine the flour and baking powder in a separate bowl. Add this dry mixture to the creamed mixture alternately with the milk. Begin and end with the flour mixture. Mix just until blended after each addition.
Fold and Bake
-
Stir in the vanilla extract and the chopped black walnuts. Pour the batter into a greased and floured 10-inch tube pan. Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in the center comes out clean.
Cool
-
Cool the cake in the pan for 10 to 15 minutes. Remove it from the pan and let it cool completely on a wire rack before slicing.
