Black walnut cake

    2 hours 5 min

    This is a simple nut cake featuring black walnuts. It's easy to make and features a touch of cinnamon and vanilla in addition to the nutty flavour. This cake can be wrapped and frozen 3 to 5 months.

    30 people made this

    Serves: 12 

    • 225g butter, softened
    • 110g margarine, softened
    • 600g sugar
    • 5 eggs
    • 375g plain flour
    • 1/2 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 250ml milk
    • 1/2 teaspoon vanilla extract
    • 60g chopped black walnuts

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:15min cooling  ›  Ready in:2hr5min 

    1. Preheat the oven to 170 C / Gas 3. Grease and flour a 25cm tube cake tin.
    2. In a large bowl, cream together the butter, margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared tin.
    3. Bake for 1 hour and 30 minutes, or until a knife or skewer inserted into the cake comes out clean. Cool in the tin for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (31)


    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...  -  23 Nov 2007  (Review from Allrecipes US | Canada)


    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.  -  31 Mar 2006  (Review from Allrecipes US | Canada)


    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.  -  20 Jun 2008  (Review from Allrecipes US | Canada)