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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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