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

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

225.1 calories; protein 3.9g 8% DV; carbohydrates 26g 8% DV; fat 12.2g 19% DV; cholesterol 34.3mg 11% DV; sodium 178.6mg 7% DV. Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 5 stars
12/30/2003
I been looking for Walnut cake recipe with light soft and not to buttery test and I try this one! My husband ask me to make it for his staff on the eve of Christmas I top it with butter and coffee topping and they all love it. thanks a lot Read More
(34)
14 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/30/2003
I been looking for Walnut cake recipe with light soft and not to buttery test and I try this one! My husband ask me to make it for his staff on the eve of Christmas I top it with butter and coffee topping and they all love it. thanks a lot Read More
(34)
Rating: 5 stars
05/24/2003
Very good cake. Don't over-bake it to keep it moist. If you love black walnuts you'll love this cake. Read More
(23)
Rating: 5 stars
01/20/2009
A cake that will have your guests asking for more. Everyone loved this recipe but it was a little too sweet for me so I made a second one but reduced sugar to just ONE cup instead of 1&2/3 cups. It was AWESOME! I frosted it with homemade cream cheese frosting..it was to die for! Read More
(22)
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Rating: 5 stars
10/08/2004
I love to bake and this was a fun recipe to make! I made cupcakes because I wanted to give cake to several people. Baked for 21-22 mins. I used a buttercream frosting with black maple flavoring instead of vanilla. My boyfriend who hates sweets ate 3 before dinner. My mother and harshest critic loved them. Will again and again. Read More
(19)
Rating: 5 stars
03/18/2009
I made this cake for a co-worker that requested it. It is literally the BEST cake I have ever made or eaten in my life and everyone at work agrees. I'm definitely making this again and again. It's delicious and super moist and rich flavored. You don't need a big slice that's for sure...yummy!! Read More
(15)
Rating: 4 stars
07/26/2007
Very rich cake. I used maple syrup in place of the walnut extract. I haven't had black walnuts before so I have nothing to compare it to. A maple buttercream frosting complimented it wonderfully. Read More
(13)
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Rating: 4 stars
08/23/2010
This is a keeper and easier than my Italian Cream Cake recipe from Aunt Ester; however for special occasions it is Aunt Esters. This is a good quick one. The only changes I made was to reduce the white sugar to 1 cup as another reader suggested added 1 cup of coconut and I baked it in a 9x13 pan and cut the cake in half and put the icing in the middle and on the cake itself. I got many compliments and will use it often. Read More
(9)
Rating: 5 stars
12/29/2009
made this Christmas 2009.. very good with no fail icing and crushed wal on top. I used maple syrup Read More
(7)
Rating: 5 stars
10/20/2012
Love this cake I added a little cinnamon and nutmeg and frosted with cream cheese frosting was delicious!!! Read More
(6)