Recipe By Patricia Canerdy
Rating
Published Jun 19th
Prep 25m Cook 1h 30m Additional - Ready In 1h 55m
Servings 12 servings Calories 591.6

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.

Recipe Ingredients

  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • ½ teaspoon vanilla extract
  • ½ cup chopped black walnuts

Cooking Directions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 591.6
  • Carbohydrate 75.7 g
  • Cholesterol 119.8 mg
  • Fat 29.7 g
  • Fiber 1.3 g
  • Protein 7.9 g
  • Saturated Fat 13 g
  • Sodium 162.2 mg
  • Sugar 51.2 g

Reviews

  1. This was quite possibly the best cake I've ever had. I adore homemade pound cake to begin with and when you add the fabulous flavor of black walnuts it is really something special. I can't help but wonder if the reviewer who called this recipe "bland" didn't mistakenly use English walnuts instead of the black - Read more ...
  2. Texture was fine - it's just a little bland. The family's reaction was "it's okay". I took some into work as I knew they wouldn't eat more at home and I asked my coworkers for their honest opinion: same thing. "Bland". There are too many better recipes out there - this is nothing special. This - Read more ...
  3. My mom made a cake very similar to this one. I don't know where she got the recipe. However she had a topping that consisted of 4 tbl butter and 4 tbl Karo syrup cooked together for about 3 minutes. She alternated whole walnuts and marashino cherries about 4 or 5 of each around the - Read more ...
  4. This is a wonderful recipe!! The cake comes out very moist and with a wonderful texture. I made one and it disappeared in no time at all. Now I am repeatedly asked to make it over and over. I would rate it a 6 if possible!!
  5. This cake is fantastic...If you like black walnuts you will love it. I added another 1/2cup of walnuts and 1 t. of vanilla. I baked mine for 70 min.
  6. This cake is moist and filled with flavor. Mine was finished in 1 hour. The outside was crispy almost looked burnt in some spots but inside was so moist and soft. I did make a few changes: I used regular walnuts because that's what I had at home; I didn't use any shortening at all; - Read more ...
  7. I made this cake for Thanksgiving and it was a major hit! I did increase the walnuts to 1 cup and also increased the vanilla to 1 tsp. The recipe makes a large and heavy cake. Nice texture, moist and crispy shell. Will make again...
  8. This cake was simple to assemble..I did bring my eggs and butter to room tempature. Not too mapley in flavor the texture of the cake was great very poundcake-like. The taste was amazing. I took this too a bbq and everyone said that it was good.
  9. Ditto what CINDYDRAPER said. Yum Yum! I love black walnut ice cream so when I saw this recipe I had to try it. Delish not too rich. Even my co-worker who hates walnuts said several times that it was really good! Perfect density and texture in my opinion.
  10. This cake is simply outstanding. I put in a full cup of chopped black walnuts (because I love them) and added a simple maple flavored glaze while it was still warm. Even if you don't like black walnuts the basic recipe is still a winner. Unbelievably tender crumb slightly crispy crust...it's just what I like - Read more ...

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