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A Cooking Adventure with Thom


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Black Walnut Cake

Thom Hackett
Original Recipe from Jo Anne Merrill
Servings: 6

 

 

I have a real craving each year for Black Walnuts. This light cake is a great way to enjoy these nuts.

 

Ingredients


1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon ground allspice
7 large eggs
tablespoon cream of tartar
cup light corn syrup
cup light molasses
1 teaspoon vanilla extract
black walnuts, halved

--- Cream frosting: ---
1 egg white
1 cup heavy cream
cup powdered sugar
teaspoon ground cinnamon
teaspoon salt
cup black walnuts, chopped

Cooking Method


Separate eggs and save one egg white for the frosting (if frosting cake).


CAKE:

  • Sift flour with salt, baking powder, cinnamon, nutmeg, and allspice (substitute mace for allspice if preferred).

Beat 6 egg whites with cream of tartar at high speed until light and fluffy. 

  1. Gradually add corn syrup.

  2. Continue beating until stiff peaks form. DO NOT under beat.

Beat 7 egg yolks with molasses and vanilla at high speed until thick. 

  1. Blend in dry ingredients.

  2. Fold this mixture into egg whites, using a rubber spatula to fold in gently but completely.

  3. Pour into ungreased 10-inch tube pan.

Bake in preheated 350 oven for 40-50 minutes or until cake springs back when lightly touched.

  1. Invert pan immediately and cool completely before removing from the pan.

  2. I sometimes like to frost the cake and sometimes I don't.  If you like frosting then frost with cream frosting and decorate with walnut halves.

CREAM FROSTING:

  • Beat 1 egg white until stiff.

Beat 1 cup heavy cream until thick.

  1. Add cup sifted powdered sugar, teaspoon cinnamon, and teaspoon salt to the cream.

  2. Fold gently into the egg white along with cup coarsely chopped walnuts.

Frost cake as is or cut into 3 layers (using string or dental floss) if preferred and frost each layer as you stack.

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183