Close
Ingredients
| salted butter: 1 cup (softened) |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 3 cups |
| eggs: 5 |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1/2 tsp |
| ground cinnamon: 1 tsp |
| 2% milk: 1 cup |
| vanilla extract: 1/2 tsp |
| black walnuts (chopped): 1/2 cup |
Black Walnut Cake
Credit: AllRecipes
User rating:
"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."
-
Prep Time
20 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
Directions
- 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.