Black Walnut Pound Cake

Black Walnut Pound Cake

Here is a recipe that every traditional Southern cook should include in her repertoire. This black walnut pound cake recipe is reminiscent of those made by our grandmothers and is at least a century old. You can enjoy this cake with or without icing, but it is truly delightful on its own. Nothing compares to a warm slice of classic black walnut cake on a crisp autumn day. Enjoy!

WHY WE ADORE THIS RECIPE

If you have been following our website for any length of time, you are aware of our fondness for traditional recipes! We take pride in our efforts to include them all on our site, but naturally, we must first prepare them. We feature several wonderful pound cakes on our site, and this one was missing. We added cream cheese frosting to it, and it was a hit. The distinctive flavor of black walnuts is one we cherish.

🍴ESSENTIAL INGREDIENTS

• White sugar
• Butter
• All-purpose flour
• Vanilla extract or flavoring
• Eggs
• Black walnut kernels

HOW TO PREPARE

This is a traditional pound cake, which means it does not contain a leavening agent; the eggs are responsible for the rise in this recipe. It is accurate as stated.

COOKING INSTRUCTIONS

Step 1

Preheat the oven to 350 degrees. Grease and flour a 10-inch bundt pan.

Step 2

In a mixing bowl or an electric mixer, add the ingredients in the specified order. Beat on high speed for 5 minutes.

Step 3

Pour the mixture into the bundt pan and bake for 60-75 minutes or until fully cooked.

Black Walnut Pound Cake

We added cream cheese frosting and attempted to pipe it onto the cake, which did not turn out perfectly because my piping equipment malfunctioned, and I had to freehand it! HAHA! However, if you follow us, you know we prioritize flavor over perfection and enjoy our time in the kitchen. I wasn’t going to remake the entire cake, so we embraced the outcome!

SUGGESTION

This cake does not contain a leavening agent, and it is accurate as written. The eggs are what cause the cake to rise. Additionally, you can use any frosting you prefer, and you can also apply the cream cheese frosting all over the cake instead of using the piping method.

RECIPE VARIATIONS

We adore pound cakes and have several classic ones featured on our site!

Pound Cake Recipe Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 (3.4 ounce) package instant vanilla flavor pudding mix
• 4 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1 1/4 cups ground black walnuts

Pound Cake Recipe Instructions :

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 the pound cake in the pan before inverting onto a plate to serve...enjoy  Black Walnut Pound Cake! 

Black Walnut Pound Cake Video :

Pecan Sour Cream Pound Cake

Pecan Sour Cream Pound Cake

Homemade Southern Pecan Pound Cake is undoubtedly the most moist and delicious pound cake you will ever taste! It is packed with flavor and consistently turns out perfectly!

A MOIST HOMEMADE POUND CAKE

If there is one timeless dessert recipe that I repeatedly return to, it is pound cake. It has endured through the years for a reason. Every Southern cook possesses a cherished pound cake recipe. There are countless ways to add unique twists to the fundamental recipe!

CAN I SUBSTITUTE WALNUTS FOR PECANS?

Certainly. While pecans are the traditional nut favored in the South, and they are plentiful in this region, they happen to be my personal favorite! However, you can definitely opt for walnuts or even macadamia nuts. I incorporated a small amount of sour cream into this recipe to enhance its moisture. For an even richer dessert, consider serving it with a light drizzle of caramel sauce!

The Southern Pecan Pound Cake recipe is from The Country Cook, with a slice displayed on a small round white plate.

INGREDIENTS REQUIRED:

• chopped pecans
• all-purpose flour
• baking powder
• salted butter
• sugar
• eggs
• vanilla extract
• sour cream

HOW TO PREPARE SOUTHERN PECAN POUND CAKE:

Begin by preheating the oven to 325°F. Lightly coat a 12-cup Angel Food Cake Pan with nonstick cooking spray. I prefer using the nonstick spray that contains flour, as it is specifically designed for baking and makes it easy to release the cake once it has cooled. It is crucial to thoroughly spray the entire interior of the cake pan.

In a small bowl, mix 1 cup of chopped pecans with 1 tablespoon of flour. Stir well and set aside.

In a medium bowl, combine 2 1/4 cups of all-purpose flour with 1 teaspoon of baking powder. Set this mixture aside.

In the bowl of an electric mixer, cream together the butter and sugar until fluffy. If you are using a stand mixer, remember to scrape down the sides of the mixing bowl occasionally.

Gradually incorporate the eggs, adding one at a time and mixing thoroughly after each addition. Next, blend in two teaspoons of vanilla extract.

After achieving a uniform mixture, gradually introduce the flour mixture. It is essential to add it slowly to ensure complete incorporation and to prevent it from scattering when the mixer is activated.

The flour mixture should be combined with the butter and sugar mixture. Subsequently, mix in the sour cream. Finally, by hand, fold in the floured pecans. The batter will have a thick consistency.

Transfer the batter into a prepared angel food cake pan. Using the back of a spoon, spread the batter as evenly as possible. Top the batter with 1/4 cup of chopped pecans and sprinkle with 1 tablespoon of sugar.

Bake for approximately 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for an hour before inverting it onto a serving dish.

ARE YOU LOOKING FOR MORE RECIPES?

• Southern Pound Cake
• Pecan Tassies
• Crock Pot Pecan Pie
• Pecan Pralines
• Southern Pecan Pie
• Pecan Pie Cheesecakes
• Pecan Cake Bars
• Pecan Pie Muffins
• Butter Pecan Cookies
• Watergate Cake
• White Texas Sheet Cake

Pound Cake Recipe Ingredients :

• 1/4 cup chopped pecans
• 3 cups cake flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter
• 3 cups white sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup confectioners' sugar
• 3 tablespoons orange juice
• 1 teaspoon vanilla extract

Pound Cake Recipes Instructions :

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over poundcake while still warm...nice ! enjoy the pound cake...!!

Pecan Sour Cream Pound Cake Video :