I made this cake for Thanksgiving and it was a major hit! I did increase the walnuts to 1 cup and also increased the vanilla to 1 tsp. The recipe makes a large and heavy cake. Nice texture, moist and crispy shell. Will make again...
Ditto what CINDYDRAPER said. Yum Yum! I love black walnut ice cream so when I saw this recipe I had to try it. Delish not too rich. Even my co-worker who hates walnuts said several times that it was really good! Perfect density and texture in my opinion.
My mom made a cake very similar to this one. I don't know where she got the recipe. However she had a topping that consisted of 4 tbl butter and 4 tbl Karo syrup cooked together for about 3 minutes. She alternated whole walnuts and marashino cherries about 4 or 5 of each around the top of the cake and then poured the warm mixture of Karo and butter on top of the cake allowing it to drizzle down the side of the cake. Very pretty as well as yummy.
This was quite possibly the best cake I've ever had. I adore homemade pound cake to begin with and when you add the fabulous flavor of black walnuts it is really something special. I can't help but wonder if the reviewer who called this recipe "bland" didn't mistakenly use English walnuts instead of the black walnuts that were called for? This is not an in-your-face commercial-tasting cake nor an over-the-top super chocolate chocolate something. It is the perfect blend of creamy butter flour sugar and earthy/mapley black walnuts. I made this for my husband's birthday and I am going to bake a fresh one for my mother's Christmas present. She knows how much work I put into gathering and processing these black walnuts!
This is a wonderful recipe!! The cake comes out very moist and with a wonderful texture. I made one and it disappeared in no time at all. Now I am repeatedly asked to make it over and over. I would rate it a 6 if possible!!
This cake is simply outstanding. I put in a full cup of chopped black walnuts (because I love them) and added a simple maple flavored glaze while it was still warm. Even if you don't like black walnuts the basic recipe is still a winner. Unbelievably tender crumb slightly crispy crust...it's just what I like in a pound cake. I will make this again and again experimenting with different flavors.
This cake is fantastic...If you like black walnuts you will love it. I added another 1/2cup of walnuts and 1 t. of vanilla. I baked mine for 70 min.
This cake is moist and filled with flavor. Mine was finished in 1 hour. The outside was crispy almost looked burnt in some spots but inside was so moist and soft. I did make a few changes: I used regular walnuts because that's what I had at home; I didn't use any shortening at all; I used only used 2 cups of sugar instead of 3; upped the walnuts to 1 cup and added 1 chopped apple. An excellent cake.
This cake was simple to assemble..I did bring my eggs and butter to room tempature. Not too mapley in flavor the texture of the cake was great very poundcake-like. The taste was amazing. I took this too a bbq and everyone said that it was good.
Texture was fine - it's just a little bland. The family's reaction was "it's okay". I took some into work as I knew they wouldn't eat more at home and I asked my coworkers for their honest opinion: same thing. "Bland". There are too many better recipes out there - this is nothing special. This is the first 5 star recipe on this site that was not a hit for me.
