BLACK WALNUT CAKE RECIPE
Black Walnuts make an excellent cake that has become an old Southern favorite. Follow our easy, step-by-step, photo illustrated instructions to learn how to make it.
Provided by Steve Gordon
Categories Desserts
Time 55m
Number Of Ingredients 13
Steps:
- Sift your flour to have it ready. Set aside for now.
- Chop the black walnuts if needed.
- Place the butter in a large mixing bowl.
- Add the lard or shortening.
- Use a mixer to cream butter and shortening together for 3 minutes.
- Gradually add in the light brown sugar, mixing until smooth.
- Gradually add the granulated sugar, mixing until light and fluffy.
- Add eggs, one at a time, mix just until combined. Scrape down bowl as needed.
- Add flour, alternating with milk, beginning and ending with flour.
- Add butter nut flavoring, mix just until combined.
- Add the walnut pieces.
- Fold nuts into mixture by hand until combined.
- Grease and flour 3 - 8 inch cake pans.
- Divide batter between the 3 pans.
- Bake at 350F degrees for 20 - 30 minutes, or until cake tests done using a wooden toothpick.
- Remove from oven, place pans on wire rack and let cool for 10 minutes.
- Remove layers from pans, place layers on wire rack to cool completely.
- Black Walnut Butter Cream Frosting Instructions:
- Place the cream cheese, butter and flavoring in a large mixing bowl.
- Cream the ingredients together until smooth.
- Gradually add the confectioners' sugar. Stir slowly to avoid making a mess.
- Spread frosting between layers of cake, on sides, and on top.
- Enjoy!
BLACK WALNUT LAYER CAKE
My sister gave me the recipe for this beautiful cake years ago. The thin layer of frosting spread on the outside gives it a chic modern look. -Lynn Glaze, Warren, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add vanilla and eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in walnuts., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough buttermilk to reach spreading consistency., Spread 1 cup frosting between cake layers. Spread top of cake with an additional 1 cup frosting. Spread remaining frosting in a thin layer over side of cake. Top with additional walnuts and, if desired, orange slices.
Nutrition Facts : Calories 630 calories, Fat 30g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 432mg sodium, Carbohydrate 84g carbohydrate (60g sugars, Fiber 1g fiber), Protein 9g protein.
MOTHER'S WALNUT CAKE
Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.-Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.
Nutrition Facts : Calories 685 calories, Fat 35g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 475mg sodium, Carbohydrate 86g carbohydrate (61g sugars, Fiber 1g fiber), Protein 9g protein.
BLACK WALNUT COCONUT CAKE
Coconut and black walnuts are such a scrumptious combination. This cake is so moist and delicious. It's a great cake to take to family reunions or church functions. Take copies of the recipe with you because they will be asking for it...
Provided by Linda Griffith
Categories Cakes
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Blend cake mix, pudding mix, water, eggs and oil in a large bowl.Beat at medium speed for 4 minutes.Pour into three greased and floured pans. Bake at 350 degrees for 35 minutes. Cool in pans for 3 or 4 minutes and then transfer to baking racks and cool completely.
- 2. Coconut Cream Cheese Frosting: Melt 3 tablespoons of butter in skillet. Add the coconut and stir constantly over low heat until toasted golden brown. Spread coconut until golden brown. Spread coconut on paper towels to cool. Cream two tablespoon of coconut with cream cheese. Add milk, beat in sugar. Blend in the vanilla and the rest of the coconut. Add walnuts. Ice and fill cake. Sprinkle with coconut.
BLACK WALNUT COCONUT WHITE CAKE
I LOVE black walnuts and coconut, so decided to combine the two flavors.
Provided by Cyndee Davis
Categories Cakes
Time 50m
Number Of Ingredients 11
Steps:
- 1. Mix together with electric mixer minutes on medium speed 2 minutes:cake mix, egg whites, water and oil. Mix in nuts and 2 c coconut. Pour into greased and floured 9" x 13" pan. Bake at 350 for 37 minutes. Remove and let cool. With the end of a kitchen matchstick, poke holes every 2" apart in rows.
- 2. Topping: Boil together 1 minute 1 1/2 c milk and 1/2 c sugar. Pour evenly over cake. Top cake with carton of Cool Whip. Sprinkle top with coconut and black walnuts.
BLACK WALNUT CAKE
My mother's family members all were excellent cooks and known for their great hospitality. A longtime family favorite, this old-fashioned cake was always expected at holiday dinners, special occasions and potlucks.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, toss walnuts with 1/4 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well., Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture., Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake.
Nutrition Facts : Calories 448 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 241mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 1g fiber), Protein 7g protein.
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