Black Walnut Pound Cake
A walnut pound cake flavored with black walnut flavoring.
Servings 16
Cost 5
Equipment
Ingredients
- 3 cups bleached or unbleached all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt (increase to a teaspoon if using unsalted butter)
- 2 sticks salted butter, softened (230 grams)
- ½ cup shortening (96 grams)
- 3 cups granulated sugar (580 grams)
- 1 ½ teaspoons black walnut flavoring
- 5 large eggs, room temperature room temperature
- 1 cup whole milk room temperature
- 1 cup coarsely chopped black walnuts
Instructions
- Preheat oven to 325 degrees F.
- Grease and flour a 10-inch tube or Bundt pan; set aside.
- Mix together all the dry ingredients (flour, baking powder and salt) and set aside.
- In a mixing bowl or stand mixer, beat butter, shortening, and sugar until light, creamy, and fluffy. Add the flavoring and continue beating.
- Add eggs, one at a time and beating well after each addition.
- Add the flour mixture alternately with the milk, stirring until blended and smooth. Stir in the black walnuts.
- Spoon batter into prepared pan and place pan on a rimmed baking sheet (especially if using a removable bottom tube pan). Bake at 325 for 1 hour 25 minutes (check a little earlier -- mine took the full 85 minutes) or until cake tester inserted in middle comes out clean.
- Cool cake in pan for 20 minutes. Invert cake onto a wire rack to cool completely, about 2 hours. Dust with confectioners’ sugar before serving if desired.