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.
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)