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nutty: Cake made with black walnuts
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Published: March 5, 2008
Gail Wellborn of North Wilkesboro is one of several people who responded to a request for Black Walnut Pound Cake with Cream Cheese Icing.
Her cake uses light brown sugar for extra flavor. Like other recipes, hers can be made with either regular or black walnuts.
Wellborn's recipe is similar to some others, with one major exception. It doesn't use baking powder -- something common to many older pound cake recipes. If desired, ½ teaspoon of baking powder can be added to the flour and salt mixture to give the cake a slightly lighter texture.
Black Walnut Pound Cake with Cream Cheese Icing
1 1-pound box light brown sugar
1 cup white (granulated) sugar
2 sticks (½ pound) butter, softened
½ cup vegetable shortening, room temperature
5 eggs, room temperature
3 cups all-purpose or cake flour
½ teaspoon salt
½ teaspoon baking
powder,
optional
1 cup milk
1 teaspoon vanilla
extract
1 cup chopped
black (or other)
walnuts
Icing:
1 8-ounce package cream cheese, softened
1 1-pound box confectioners' sugar
1 teaspoon vanilla extract
Milk
1. Cream the sugars with the butter and shortening until light and fluffy, about 3 to 5 minutes on medium-high speed in an electric stand mixer. Scrape down the sides of the bowl a couple of times during the creaming process. Add eggs, one at a time, and beat until well-blended after each addition.
2. Combine flour, salt and baking powder, if using. Alternate small additions of flour mixture and milk, beginning and ending with flour and mixing on low speed after each addition just until incorporated. Fold in vanilla and walnuts.
3. Pour batter in a large (10-inch) greased and floured tube pan. Place in a cold oven and set temperature to 325 degrees. Bake 1½ hours or just until a wooden toothpick inserted in the center comes out clean.
4. Cool cake in pan for about 10 minutes, then turn out on a wire rack and cool completely.
5. For the icing, beat the cream cheese and confectioners' sugar until smooth. Beat in vanilla, then add milk, a tablespoon at a time, until icing reaches spreading consistency. Spread on the cooled cake.
■ Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102; or e-mail to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. The Recipe Swap archive is available at www.journalnow.com.
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