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Recipe Swap - Irene's Recipe: Black walnut cake
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Published: July 8, 2009
Several people responded to Marjorie Keaton's request for a two-layer, black-walnut cake.
David Jones, a former area resident who now reads the Winston-Salem Journal online from Schenevus, N.Y., sent in a favorite recipe from his great-aunt, the late Pearl Jones, who always credited it to her friend Irene Simmons.
Martha Isenberg, a former extension agent in Forsyth County, sent in a recipe with a different type of filling and icing.
If black-walnut flavoring is not available, substitute vanilla extract.
Irene's Black Walnut Cake
Submitted by David Jones.
½ pound butter
2 cups sugar
5 eggs, separated
3 cups cake flour
2 tablespoons cocoa
1 cup buttermilk
½ teaspoon baking soda, stir in buttermilk
2 cups black walnuts, coarsely chopped
½ teaspoon black-walnut flavoring
Icing:
2 sticks butter, softened
1 pound (1 box) confectioners' sugar
1 teaspoon vanilla flavoring
Evaporated milk, if needed
½ cup chopped black walnuts
1. Heat oven to 350 degrees. Grease and flour 3 round cake pans.
2. Cream butter with sugar. Add egg yolks, beat. Sift cocoa with cake flour. Mix buttermilk with baking soda. Alternately add flour mixture and buttermilk mixture to creamed mixture.
3. Add nuts and flavoring; mix thoroughly. Beat egg whites until they hold peaks and fold in last. Pour in 3 greased and floured cake pans. Bake about 25 minutes, or just until a toothpick inserted in the center comes out clean. Cool in pans a few minutes, then turn out on wire rack and cool completely.
4. For the icing, beat softened butter with confectioners' sugar, vanilla flavoring and (if needed) enough canned evaporated milk to make it of spreading consistency. Add some of the walnuts, saving some to sprinkle over the top of the cake. Mix well. Spread between layers, on top and sides of cake. Sprinkle top with reserved walnuts.
Del Monico Nut Cake
½ cup margarine, room temperature
½ cup shortening, room temperature
2 cups sugar
5 egg yolks
1 teaspoon vanilla
1 cup coconut
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 cup chopped nuts
5 egg whites
Icing
1 8 ounce package cream cheese, softened
½ stick margarine, softened
1 box (1 pound) XXX powdered sugar
1 teaspoon vanilla
⅓ cup chopped nuts
1. Heat oven to 350 degrees. Grease and flour 3 round cake pans.
2. Cream margarine and shortening together. Gradually add sugar and beat until light and fluffy. Add egg yolks and vanilla until combined. Sift flour and soda 3 times, then add alternately with buttermilk. Stir in coconut and nuts by hand.
3. In a separate clean, dry bowl beat egg whites until stiff. Fold into batter. Pour batter into prepared pans. Bake at 350 degrees for 25 minutes, or just until a toothpick inserted in the center comes out clean. Cool in pans a few minutes, then turn out on wire rack and cool completely.
4. For the icing, cream together all the icing ingredients except nuts until smooth. Stir in the nuts. Assemble cake, spreading icing in between layers and on top and sides of cake.
Help
□ Recipe Swap would like a recipe for peach parfait.
■ 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. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.
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