Black Walnut Cake

Total Time Prep: 30 min. Bake: 50 min. + cooling
Yield 16 servings
Test Kitchen Approved
My mother's family members were all such excellent cooks who were known for their great hospitality. As a longtime family favorite, this old-fashioned cake was always expected to be on the menu at holiday dinners, special occasions and potlucks. —Elisabeth Garrison, Elmer, New Jersey

Ingredients

  • 1 cup chopped black or English walnuts
  • 3 cups all-purpose flour, divided
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • FROSTING:
  • 1-3/4 cups sugar
  • 4 large egg whites
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a bowl, toss walnuts with 1/4 cup flour; set aside. In another bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla; mix well.
  2. Combine baking powder, salt and remaining 2-3/4 cups flour; add to creamed mixture alternately with milk. Stir in nut mixture. Pour batter into prepared pan.
  3. Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  4. For frosting, 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.
  5. Pour frosting into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until stiff peaks form, about 7 minutes. Spread over top and side of cake. If desired, top with additional walnuts.

Nutrition Facts

1 piece: 448 calories, 18g fat (8g saturated fat), 86mg cholesterol, 241mg sodium, 67g carbohydrate (47g sugars, 1g fiber), 7g protein.

My mother's family members were all excellent cooks who were known for their great hospitality. As a longtime family favorite, this old-fashioned cake was always expected to be on the menu at holiday dinners, special occasions and potlucks. —Elisabeth Garrison, Elmer, New Jersey
Recipe Creator

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