Black Walnut Cake II

This recipe makes good use of the bold flavor of black walnuts, which are native to central and eastern United States.

Black Walnut Cake II


  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 2/3 cups white sugar
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 eggs
  • 1 1/8 cups milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon black walnut extract
  • 1 cup chopped black walnuts


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside.

2 In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix well. Add vanilla and walnut extract. Fold in nuts.

3 Pour batter into 2 – 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.


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