Black Walnut Cake
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Cakes made with black walnuts have fallen out of favor in the past 20
or 30 years. The trees used to be very popular and a lot of rural
homes used to have some kind of a nut tree like a pecan, hazelnut or
black walnut. I believe with grocery stores carrying a variety of baking
products, many people didn't think it was necessary to have the trees
on their property (they are messy).
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​This cake has a lot to offer, including flavor and a moist texture. This
recipe will also make a 9 x 13 cake as well as 20 to 24 cupcakes. It's
also easy to halve the ingredients if you want something smaller.
Sometimes I like to make a variety of cupcakes for a buffet so I will
halve the recipes of some of my favorite cake recipes.
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KEYWORDS​​​​​​​​​​​​​
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black walnuts, cream cheese frosting, walnuts
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Black Walnut Cake
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Ingredients
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• 3 cups flour
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• 2½ tsp baking powder
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• 1 tsp sea salt
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• 1 cup butter
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• 2 cups sugar
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• 1 cup milk
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• 2 tsp of a good vanilla (how to here)
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• 1 cup chopped black walnuts, ¼-inch dice
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• 4 eggs, well beaten
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Preheat oven to 375°F. Grease and flour three 9-inch cake pans
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Instructions
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1. In a large bowl, sift together the flour, baking powder and salt;
set aside.
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2. In a large mixing bowl, cream the butter and sugar until it's light
and fluffy. With the mixer on low, beat in the flour mixture; scrape
bowl. Stir in the milk and vanilla; then add the nuts and eggs;
mix well.
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3, Scoop into the prepared cake pans; smooth tops. Bake in
preheated oven until cake tests done, about 30 to 35 minutes.
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Frost with our cooked White Fudge Frosting.
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Cooked White Fudge Frosting
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• 3 cups white cane sugar
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• 1 cup whole milk
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• ½ cup butter (1 stick)
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• 1 tsp vanilla
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• ¾ cup chopped black walnuts (¼-inch dice)
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1. In a saucepan, combine the sugar and milk; bring to a boil. Lower
heat to a simmer; cover and cook for 5 minutes.
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2. Remove from heat; stir in the butter and vanilla; cool to room
temperature. Beat (works better with a mixer but not necessary)
until thickened. Spread on tops of layers; sprinkle with walnuts. This
frosting does better when the nuts are not stirred into it.
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