Moist Black Walnut Cake Recipes

BLACK WALNUT CAKE

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.

MOTHER'S WALNUT CAKE

Steps:

• Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.

INCREDIBLY MOIST COFFEE-WALNUT SNACK CAKE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F/180 C/Gas 4. Grease and flour an 8-inch round cake pan.
• With a food processor or food chopper, finely chop 1/2 cup of the walnuts. Set aside.
• Combine the flour, baking powder, and salt in a bowl; blend thoroughly and set aside.
• In a mixing bowl with an electric mixer , beat the 4 ounces of softened butter with the granulated sugar until light and fluffy. Beat in the eggs, one at a time, beating after each addition. Blend in the vanilla.
• In a measuring cup, combine the milk with the 3 tablespoons of espresso or coffee.
• With the mixer on low speed, blend in the flour mixture into the creamed mixture, alternating with the milk and espresso mixture. Blend well.
• Fold in the finely chopped walnuts.
• Spread the batter in the prepared baking pan.
• Bake for approximately 30 to 40 minutes, or until the cake springs back when lightly touched with a finger. A toothpick should come out clean when inserted into the center of the cake.
• Cool in the pan on a rack for 10 minutes. Carefully remove the cake from the pan and cool completely.
• In a mixing bowl with an electric mixer, blend the confectioners' sugar with the 2 tablespoons of butter and the cream cheese.
• Beat in the strong espresso or coffee, 1 teaspoon at a time, until the frosting is fluffy and spreadable. Add more confectioners' sugar if it becomes too thin.
• Coarsely chop the remaining 1/4 cup of walnuts.
• Spread frosting over the top and sides of the cooled cake.
• Sprinkle the coarsely chopped walnuts over the top of the cake.

GLAZED WALNUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a bundt pan. (can also use a 9x13)
• In a large mixing bowl or using a stand mixer add the butter and sugar and cream together. Add the eggs one at a time.
• Add the sifted flour and baking powder together. Add the flour mixture and milk to the butter mixture alternating the flour and milk as you mix. Fold in chopped walnuts.
• Pour into your greased and prepared bundt pan. Bake for about 1 hour or until toothpick comes out clean. Remove from oven and let cool.
• To make the glaze: Whisk together melted butter, powdered sugar, vanilla and milk. Drizzle on top of cooled cake and top with additional chopped walnuts.

WALNUT CAKE

Steps:

• Preheat oven to 160 C, 325 F. Grease and lightly flour two 8 inch or 20 cm loose bottomed round cake tins. I always like to place a disc of parchment in the base of each tin so the cake comes out very easily.
• Sift flour, salt and baking powder. Chop the walnuts. Make sure the pieces are NO LARGER than pea size. Any bigger and they will sink to the bottom during baking.
• Lightly beat eggs and add vanilla in a bowl. In a mixing bowl, cream butter and sugar till light and fluffy.
• Add egg mixture, a little at a time to the batter. Then add half the flour, then milk, then the rest of flour. Add the walnuts and make sure they are well combined and distributed.
• Transfer the cake batter mixture equally in to the 2 baking tins and bake 30 - 35 mins or until skewer comes out clean. If using a loaf pan, keep the same temperature, and bake for about 1 hour to 1 hr 10 minutes. Again, check for doneness.
• Allow the cakes to rest for 2 minutes then remove from pans and place UPSIDE DOWN on a cooling rack. Allow to COMPLETELY cool before frosting.
• *** Please note, bake times will vary slightly so please check for done - ness after 25 - 30 minutes of baking.
• Add the softened butter (it MUST be softened) vanilla and powdered sugar to a mixing bowl and start by using a wooden spoon to combine. If you start with an electric mixer the powdered sugar will fly everywhere!! Once combined, use a mixer and beat the butter, sugar and vanilla until you see an almost white colour and the mixture is fluffy. At this point, taste the buttercream for sweetness. If you want more, just add some more powdered sugar, a tablespoon at a time until it is to your liking.
• When the cakes have COMPLETELY cooled, place the first cake on the plate, then take some frosting and spread evenly over the top. Then add the second cake on top and continue to frost all over the cake, or how you like. You can simply spread the frosting or use a piping bag if you would like a pretty pattern. You choose!
• Make up a cup of tea and enjoy!

MOM MCGEE'S BLACK WALNUT POUND CAKE

Steps:

• 1. Do NOT preheat oven.
• 2. Beat butter and shortening ustil smooth and creamy. Add sugar and beat at medium speed for 5 minutes. Add eggs, one at a time and beat until well blended.
• 3. In a small bowl combine the flour with the baking powder. Add slowly into the butter/sugar mixture, alternately with the milk until just blended.
• 4. Stir in vanilla. Fold in the chopped walnuts and pour into a greased, floured 10-inch tube pan or bundt pan.
• 5. Place in a cold oven and bake at 325 degrees for 1 1/4 or 1 1/2 hours until done. Test for doneness with a toothpick. Cool in pan for 30 minutes. Remove from pan and continue to cool on a rack or turn out on a cake plate. Glaze if desired. Enjoyed.

BLACK WALNUT CAKE

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.

BLACK WALNUT CAKE

Steps:

• 1. Preheat oven to 350° Mix butter and sugar together, then add eggs one at a time. Sift flour and baking powder together. Add flour mixture and milk to sugar and butter mixture, alternating flour and milk. Add walnuts last. Pour into greased and floured pan. Bake at 350° for about one hour or until toothpick comes out clean. Let cool, then add the glaze, pour slowly, small amounts at a time.
• 2. Add all ingredients. Bring to a boil, stirring occasionally. Cook for one minute. Remove from heat, let cool, then pour over cake.

BLACK WALNUT POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
• In a large bowl, mix together the cake mix, instant pudding, eggs, oil and water for 2 minutes using an electric mixer on medium speed. Stir in the ground walnuts. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool in the pan before inverting onto a plate to serve.