Black Walnut Pound Cake

January 26, 2010 By 7 Comments
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I’ve been asked for this recipe three times since yesterday! So here it is. Enjoy it!

* 1 cup butter, softened
* 1/2 cup shortening (I use lard)
* 3 cups sugar (yikes! this is a lot, but its awfully good. I use sucanat, but you can use white sugar)
* 5 eggs
* 3 cups all-purpose flour ( I use unbleached)
* 1 teaspoon baking powder
* 1 cup whole milk
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1 cup chopped black walnuts

In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately with milk and extracts to creamed mixture, beating on low speed just until combined. Fold in nuts. Pour into a greased and floured 10-in. tube pan. Bake at 325 degrees F for about 1 hour and 25 minutes or until cake tests done. Cool 10 minutes on a wire rack before removing from pan. Cool thoroughly.

Filed Under: Cooking School, Recipes
About Sylvia

Sylvia is the owner of the Christian HomeKeeper Network website and ministry. She and her husband Mark live in Tennessee. They are the parents of 5 children and grandparents to two so far. They have homeschooled since 1990. Sylvia is a Christian and enjoys mentoring women, writing articles for several magazines, gardening, Bible study and creating a peaceful holy home. Follow Sylvia on Google+.

Comments

  1. Patty says:
    January 26, 2010 at 2:45 pm

    THanks,Sylvia! But guess what? this is the same recipe I used the other day that over flowed the pan! Somethign jsut wasnt’ right about it. I thought I followed the recipe correctly. Well, not exactly. I used self rising flour,instead of the all purpose, THat is probly what was wrong. I’ll have to go to the store!!
    thanks!!

    Reply
    • Sylvia says:
      January 26, 2010 at 3:06 pm

      When you told me that you used the same proportions of flour and sugar, I kind of figured it was the same recipe! I am sure it was the kind of flour you used. I hope it works out better this time!

      Reply
  2. Helen says:
    January 29, 2010 at 12:55 pm

    Sylvia if all I have on hand is butter, how would I make this recipe?

    Thanks

    Reply
    • Sylvia says:
      January 29, 2010 at 4:18 pm

      Helen, this is one type of cake that I wouldn’t make without either shortening or lard. But tends to make baked goods crisp and crumbly, shortening or lard makes them tender. I’d wait til I had everything to make this particular cake.

      Reply
  3. Helen says:
    January 30, 2010 at 11:28 am

    Thank you Sylvia,
    I will wait till my next shopping trip, I have never used Lard before. Can I substitute crisco? what Kind of shortening would you suggest?

    Reply
  4. Linda Bobo Reddoch says:
    February 1, 2010 at 12:51 pm

    I wish I had some RIGHT NOW and to take to the hospital!!!

    Reply

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