BLACK WALNUT POUND CAKE
I still remember my grandmother making this cake when I was a child...oh, how good it smelled and tasted!
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.
Nutrition Facts : Calories 655 calories, Fat 32g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 219mg sodium, Carbohydrate 86g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.
BANANA POUND CAKE WITH CARAMEL GLAZE
Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!
Provided by Swanee Speed
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h
Yield 14
Number Of Ingredients 18
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
- Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
- Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 70.8 g, Cholesterol 125.2 mg, Fat 36.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 16.5 g, Sodium 406.2 mg, Sugar 45.6 g
APPLE-WALNUT CAKE WITH CARAMEL GLAZE
Pull this apple-walnut beauty from the oven and inhale its blend of warm spices-cinnamon, ginger, cloves. Drizzled in caramel sauce, it's the perfect addition to fall meals and holiday afternoons.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
- In large bowl, beat brown sugar, oil and eggs with electric mixer on medium speed until light and fluffy. Add remaining ingredients except walnuts and apples; beat on low speed until smooth. With spoon, gently stir in walnuts and apples. Spoon batter into pan.
- Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes.
- Meanwhile, in medium bowl, beat all glaze ingredients except cinnamon until smooth. Pour glaze over top of cake, allowing some to run down side. Sprinkle with cinnamon.
Nutrition Facts : Calories 500, Carbohydrate 58 g, Cholesterol 45 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 38 g, TransFat 0 g
BLACK WALNUT POUND CAKE
This is a recipe from my mom's recipe file. If you ever have black walnuts on hand, this cake is a must try!
Provided by Bev I Am
Categories Dessert
Time 1h50m
Yield 1 bundt cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Butter and flour a 10" tube pan.
- Sprinkle 1/2 cup black walnuts in tube pan and set aside.
- Cream butter and cream cheese, then add sugar beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add flour and salt, stirring until well combined.
- Stir in vanilla and remaining black walnuts.
- Pour batter into prepared tube pan.
- Bake at 325 degrees for 1 1/2 hours.
- Cool in pan 10 minutes.
- Remove from pan and cool completely on rack.
Nutrition Facts : Calories 355.7, Fat 20.8, SaturatedFat 10, Cholesterol 93.8, Sodium 139.8, Carbohydrate 38.1, Fiber 0.9, Sugar 25.3, Protein 5.9
BLACK WALNUT POUND CAKE WITH FROSTING
This is a special cake because it is made with black walnuts. I've included a black walnut frosting to be used or not.
Provided by Nana Lee
Categories Dessert
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Oven at 325º F.
- Cake:.
- Cream butter and shortening.
- Add sugar and cream together.
- Add eggs 1 at a time, beating well after each.
- Add sour cream and mix together.
- Add baking powder to flour.
- Add to creamed mixture, alternating flour mixture and milk.
- Add flavorings and mix well.
- Mix in chopped black walnuts by hand.
- Pour into a greased and floured 10 inch tube pan.
- Bake for 1 hour, turn down oven to 300ºF for 30 minutes more.
- Remove and cool.
- Frosting:.
- Cream butter and cream cheese.
- Add flavoring and powdered sugar.
- Mix nuts in by hand. Mix well.
- Put on cooled cake.
Nutrition Facts : Calories 919.8, Fat 47, SaturatedFat 20.3, Cholesterol 159.2, Sodium 225, Carbohydrate 117.7, Fiber 1.6, Sugar 87.5, Protein 11
BLACK WALNUT CAKE
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.
Provided by Patricia Canerdy
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- 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.
- 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 calories, Carbohydrate 75.7 g, Cholesterol 119.8 mg, Fat 29.7 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 13 g, Sodium 162.2 mg, Sugar 51.2 g
CARAMEL-GLAZED WALNUT CAKE
Categories Cake Coffee Food Processor Mixer Egg Dessert Bake Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- For cake:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Finely grind bread in processor. Spread on baking sheet. Bake until golden, stirring occasionally, about 10 minutes. Finely grind breadcrumbs in processor. Measure 3/4 cup crumbs (reserve remainder for another use). Finely grind nuts in processor.
- Using electric mixer, beat 3/4 cup sugar and yolks in large bowl until thick, about 3 minutes. Beat in rum, coffee powder mixture and peel. Mix in 3/4 cup crumbs and ground nuts. Beat whites and salt in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff. Fold 1/3 of whites into batter. Fold in remaining whites in 2 additions.
- Spoon batter into pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn out cake. Peel off parchment. Turn cake over; cool on rack 15 minutes.
- Line baking sheet with foil. Lightly oil foil. Place cake on prepared sheet.
- For caramel:
- Combine sugar and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 6 minutes.
- Pour caramel over top of cake. Oil tip of knife. Immediately cut through caramel layer only, marking 8 serving pieces.Garnish with walnut halves. Cool completely.
BLACK WALNUT COCONUT CAKE
I've been making cakes for over 60 years, and this is one of my favorites. I'm often asked to bring it to the monthly senior citizens' fellowship meal at my church. My children and grandchildren think it's special, too.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the sugar, buttermilk, oil, eggs and extract until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in coconut and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes., Meanwhile, in a small saucepan, bring sugar and water to a boil over medium heat. Cook and stir for 5 minutes or until slightly reduced. Remove from the heat; stir in butter and extract., Remove cake from pan to a wire rack. Poke holes in warm cake with a skewer; slowly pour syrup over cake. Cool completely before cutting.
Nutrition Facts : Calories 629 calories, Fat 31g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 247mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 2g fiber), Protein 9g protein.
CARAMEL NUT POUND CAKE
Steps:
- Cream butter, shortening and brown sugar thoroughly, gradually add sugar continue creaming. Add eggs one at a time beating thoroughly after each addition. Sift baking powder, and salt with flour, add alternately with milk beginning and ending with flour. Add vanilla then nuts and blend well.
- Turn batter into a well greased and floured 10" bundt pan or tube pan.
- Bake at 325 degrees F for 90 minutes or until cake test done. Cool in pan 15 minutes before turning out of pan.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLACK WALNUT CAKE
Provided by Ian Knauer
Categories Cake Nut Dessert Bake Tree Nut Walnut Fall Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F, with a rack in the middle. Butter and flour a 9-inch-square cake pan.
- Whisk together the flour, walnuts, baking soda, and salt in a medium bowl.
- Beat together the butter and sugar with an electric mixer until pale and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and the buttermilk alternately in batches, beginning and ending with the flour mixture and mixing until just combined.
- Pour the batter into the cake pan and smooth the top. Bake until a wooden toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a rack for 1 hour. Invert the cake over a cake plate and serve.
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