Indulge in the rich, nutty flavor of this Black Walnut Pound Cake, a true classic that brings a touch of nostalgia with every bite. This cake is perfect for any occasion, offering a dense yet tender crumb, highlighted by the unique taste of black walnuts. The subtle aroma of vanilla and a hint of butter create a comforting sweetness that pairs beautifully with a hot cup of coffee or tea. Whether enjoyed plain or with a light glaze, this pound cake is sure to become a favorite in your baking repertoire.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped black walnuts
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
- Cream the Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 5 minutes.
- Add the Eggs: Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate Adding Dry Ingredients and Milk: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Stir in Vanilla and Walnuts: Stir in the vanilla extract and chopped black walnuts until evenly distributed.
- Bake the Cake: Pour the batter into the prepared pan(s) and smooth the top. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely. Serve as is or with a simple glaze.
Enjoy this delightful cake as a satisfying treat that perfectly balances sweetness with the distinct flavor of black walnuts!
