According to me, a proper quiche recipe yields a rich, custardy, and opulent quiche rather than some sort of dense, cooked omelet. It must be let to cool to barely warm before serving because this recipe only calls for enough egg whites and yolks to hold everything together.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup butter, softened
- ½ cup shortening
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup milk
- ½ teaspoon vanilla extract
- ½ cup chopped black walnuts
Instructions
- 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 | 592 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 162 mg |
| Sugars | 51 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
My favorite cake. I did increase the black walnuts to 1 cup. If making this cake in a tube pan it needs to cool completely before removing. I waited 15 minutes and the cake was still hot. It broke apart. I gently pushed it together and let it cool and it was fine. But next time I’d loosen it from the sides and let it cool completely.
The recipe is perfect! And turned out exactly delicious as my aunt’s coworkers black walnut cake used to taste! The only change I made was my usual for pound and bundt cakes to increase to 6 eggs, 4 cups of flour and 1.5 cups of milk.
Simple and quick to get into the oven! I used almond milk and it turned out great.
I read the other reviews and decreased sugar to 2 1/2 cups, think it should be only 2 cups. Increased the black walnuts to one cup. I had searched stores for black walnut extract with no luck. Personally I think the amount of sugar overpowers the taste of the nuts.
I was weary of making a black walnut cake (requested by my grandfather), but when he unshelled the black walnuts and brought me a cup, I figured I’d give it a try. I probably used about 3/4 cup of walnuts in the cake (I topped the cake with some too), and I upped the cinnamon to 1.5 teaspoons. Other than that I followed the recipe to a T and it was fantastic! There was enough black walnut to distinguish it from other nuts, but it wasn’t overpowering at all. I finished the cake with a vanilla glaze (softened butter, vanilla extract, powdered sugar, and milk) and it was a perfect accompaniment, but the cake crusted beautifully so it wasn’t necessary to add icing. I’ll definitely use this recipe again, just not sure when I’ll have black walnuts on hand again ?? (it’s a great recipe, I plan on trying it with some other nuts and maybe raisins).
My aunt does not eat cake. I asked her what kind of cake did her mother make for her birthday when she was a child. She said Black Walnut Pound Cake. They had black walnut trees on their farm. I made this for her 96th birthday. I used one cup of walnuts. She loved it. Best Cake Ever!
I’ve made this cake several times, but with two changes — I make it chock full of broken regular walnuts (~3 cups regular walnuts), plus I make this a “cranberry upside down” cake (1/4 cup butter and 3/4 cup dark brown sugar melted and spread in the bottom of the pan; then scatter a bag of fresh cranberries, and pour in the walnut cake mixture and bake). Moist, colorful and delicious for the holidays.
Big hit! This was REALLY good. I didn’t have black walnuts, just the regular kind and it still tasted great. I used a full cup of walnuts, a generous tsp of vanilla and added a 1/2 tsp of salt. Cake has a beautiful soft crumb, not dense or heavy at all. Thanks for the recipe!
Been making this for 4 years now, never made any changes. It is delicious!!
I am going to try this; but since people commented it was “bland” and I like fairly intense flavors; 1) it has no salt, so I will add 1 tsp of sea salt, 2) it doesn’t have enough vanilla, so I will double or triple that, if I measure it at all. Usually just squirt it in until it “looks” right. and 3) will double the walnuts,toasted of course; it IS a “walnut” cake after all. But first….I have to go pick up the walnuts out of the pasture, and crack them.
This by far is the Best walnut cake recipe I’ve found. The results are outstanding. My husband loved it, I am making it again today…..for the 3rd time :-).Thanks patricia, would be making more from your list of recipes.
I remember my mom made a black walnut cake with a butter creme frosting. I was looking for a black walnut cake recipe and this was amazing. The whole family loved it!!!! It barely had time to cool
This worked out great though I toned down the butter and sugar, and substituted for the shortening.. (bumped up the quantity of walnuts though!). Pl. note the detailed instructions have the correct baking time (1.5 hours), although the total cooking time mentioned on the webpage incorrectly states 30 minutes.
Great cake! I made two changes to this recipe. I increased the amount walnuts to 1 cup diced. I also poured a glaze over the cake after it cooled and added a half cup of nuts on top of the glaze.
Was delicious; not too sweet, but perfect. I added a cup of Black Walnuts. Next time I will add a bit more flavoring.
I followed the recipe exactly except I believe I was using regular walnuts and not black walnuts. Oops! Oh well, it was still delicious 🙂 It tastes of cinnamon, sugar, and nuts. I made this for my grandmother’s birthday 🙂 Used my great grandmother’s glaze recipe for on top.
This Cake Was Very Good. I Took It To Work, And They Just Loved It. I Even Made A Mistake Of Putting In Regular Walnuts, And It Came Out Just Fine. Next Time I Will Use The Black Walnuts Though. I Will Be Making This Cake Again. Very Easy To Put Together. Thanks From Florida
I followed ZMO lead with less sugar (2 cups), chopped apple and no shortening… I only had regular walnuts (from our own walnut tree outside) and this cake is really moist and flavorful… good recipe!
Great recipe! This was a huge hit with the family. Thanks for sharing!
Almost like my mom’s recipe. I prefer the crust softer. Black walnuts are hard to find in Texas! It was irritating because at my mom’s all I had to do was go pick them up in the back yard! I think I went to 4 stores before I found some, but this recipe definately brought back memories.
This was quite possibly the best cake I’ve ever had. I adore homemade pound cake to begin with, and when you add the fabulous flavor of black walnuts, it is really something special. I can’t help but wonder if the reviewer who called this recipe “bland” didn’t mistakenly use English walnuts instead of the black walnuts that were called for? This is not an in-your-face commercial-tasting cake nor an over-the-top super chocolate, chocolate something. It is the perfect blend of creamy butter, flour, sugar and earthy/mapley black walnuts. I made this for my husband’s birthday, and I am going to bake a fresh one for my mother’s Christmas present. She knows how much work I put into gathering and processing these black walnuts!