Black walnut cake

Black walnut cake

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About this recipe: 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.

Patricia Canerdy

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.

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