Delicious and Nutritious Walnut Pound Cake Recipe
As a chef, I have always been drawn to the simplicity and richness of pound cakes. Such cakes have the ability to evoke fond memories, whether it’s about grandma’s freshly-baked walnut pound cake served on weekends with hot coffee or warm stories shared over a delicious slice of pound cake.
Today, I bring you my recipe for a delicious and Nutty Walnut Pound Cake that is sure to bring back those happy memories and create new ones for your family and friends. The recipe gives a wonderful twist to the traditional pound cake by adding crunchy black walnuts into it. The earthy flavor of the walnuts perfectly complements the moistness of the cake for a delectable aroma and taste that will leave you wanting more. This cake isn’t only perfect for having over a cup of coffee but also turns out to be an excellent dessert option when paired with ice cream or chocolate sauces. Now let’s dive right into its ingredient list so that you can have it on your menu this week.
Why You’ll Love This Recipe
This walnut pound cake is the perfect dessert for any occasion. Whether you’re entertaining guests or simply looking to indulge in a sweet treat, this recipe is sure to satisfy your cravings. I mean, who doesn’t love a rich and buttery pound cake studded with crunchy pieces of walnuts?
One of the best things about this recipe is its versatility. You can serve it as a simple but elegant dessert on its own or dress it up with some whipped cream and fresh berries for a more sophisticated presentation.
But that’s not all! This cake is incredibly easy to make, even if you’re not an experienced baker. The ingredients are straightforward and easy to find, and the steps are simple enough that even an amateur can follow along.
The combination of butter, shortening, and milk gives this pound cake a moist and tender crumb, which contrasts perfectly with the crunchy bits of walnuts. And let’s not forget about the flavor: the vanilla extract adds just the right amount of sweetness without being overpowering.
So why should you give this recipe a try? Because it’s delicious, easy to make, and versatile enough to be served for any occasion. Plus, who doesn’t love a classic pound cake with a twist? Trust me, one bite of this walnut pound cake and you’ll understand why it’s a favorite among fans of traditional British desserts.
Ingredient List
Dry Ingredients:
- 3 cups (360g) of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 cup (113g) of chopped walnuts
Wet Ingredients:
- 2 cups (4 sticks or 454g) of unsalted butter, softened
- 1/2 cup (96g) of vegetable shortening
- 3 cups (600g) of granulated sugar
- 5 large eggs, at room temperature
- 1 cup (240ml) of whole milk, at room temperature
- 2 teaspoons of vanilla extract
Make sure all the ingredients are at room temperature before starting to prepare the cake.
The Recipe How-To
Preparation Time: 20 minutes
Cook Time: 60-70 minutes
Step 1: Preheat and Prepare the Bundt Pan
Preheat your oven to 350°F/180°C. Using butter or shortening (or a mixture of both) grease the inside of a 10-14 cup Bundt cake pan, making sure to cover every nook and cranny. It’s also essential to dust the inside with flour, so the cake won’t stick to the pan.
Step 2: Creaming the Butter and Sugar
In a large mixing bowl, add 1 cup of butter (softened at room temperature) and 3 cups of sugar. Use an electric mixer to beat on medium-high until the ingredients are light and fluffy (around 5-6 minutes).
Step 3: Incorporate Eggs/Add Vanilla
Add in five eggs, one egg at a time, beating well after each addition. Stir in one tablespoon of vanilla extract.
Step 4: Sift Dry Ingredients
In a separate bowl, sift together your dry ingredients – three cups of all-purpose flour, one teaspoon of baking powder, and half a teaspoon of salt.
Step 5: Combine Ingredients Alternately
Gradually add your flour mixture alternately with one cup of milk into the creamed mixture. Ensure to start and end with flour and blend everything together until just combined.
Step 6: Fold Walnuts
Fold in two cups of coarsely chopped or grounded walnuts into the batter.
Step 7: Bake Cake
Pour the batter into prepared bundt pan set onto an evenly heated oven rack positioned at the centermost part of your oven. Bake for at least an hour or until testing it with a toothpick yields zero crumbs once inserted into the cake.
Step 8: Wait Before Cooling Down Cake
Wait for the cake to cool down for up to 20 minutes before inverting it out of the pan, slide a knife gently around the edges. Afterward, let it cool completely on a wire rack before serving.
TIP: For an extra sweet touch, dust the top generously with powdered sugar or sweetened cocoa powder.
That’s it! Your delicious and moist Walnut Pound Cake is ready to serve or store for later enjoyment.
Substitutions and Variations
If you’re feeling adventurous, or if you have dietary restrictions, there are several substitutions and variations that you can make to the walnut pound cake recipe.
To start off, if you don’t have walnuts on hand or would prefer a different nut, you can swap them out for pecans or almonds. These nuts have a similar texture and flavor to walnuts and will work just as well in the recipe.
If you’re looking to make the cake a little lighter, you can use half shortening and half butter in place of all butter. Alternatively, if you want to reduce the fat content even further, you can replace some of the butter with unsweetened applesauce.
If you’re watching your sugar intake or simply prefer less sweet desserts, consider using brown sugar instead of white granulated sugar. Brown sugar will give the cake a rich caramel flavor and a darker color.
Another great way to add some extra flavor to the cake is by adding some spice. Cinnamon and nutmeg would work well with the walnuts and give the cake a warm and comforting taste. You could also experiment with adding some ginger or cardamom for an unexpected twist.
Finally, if you want to get really creative with your walnut pound cake, try adding in some mix-ins like chocolate chips or dried cranberries. You could also top the cake with a cream cheese frosting or drizzle it with a maple syrup glaze for a decadent finishing touch.
There are endless possibilities when it comes to substitutions and variations for this delicious walnut pound cake recipe. Don’t be afraid to experiment and make it your own!
Serving and Pairing
Once you’ve baked the perfect nutty, crumbly, and buttery Walnut Pound Cake, it’s time to pair it with something that elevates its flavor. Here are some serving and pairing suggestions to make your dessert shine.
First of all, let’s talk about how to serve it. I recommend using a serrated knife to slice the cake into even pieces. Make sure to wipe the knife clean after each cut to keep the slices neat and presentable. To enhance the flavors of the cake, serve it warm with a dollop of whipped cream on top. The cream will provide a smooth balance to the nutty tastes of this dish.
Next up, let’s discuss what drinks work best with Walnut Pound Cake. Coffee is always a good option as it balances out the sweet taste of the cake. If you prefer tea or herbal infusions, I suggest serving Earl Grey or Chamomile tea. They add just the right amount of sweetness without overpowering the taste of the cake.
For an extra indulgent experience, consider pairing your Walnut pound cake with something creamy like vanilla ice cream or custard sauce. You can also serve it with fresh berries to balance out its sweetness and add an extra pop of color.
Finally, if you’re looking for an unconventional pairing option, try serving this cake with a glass of red wine or bourbon for a little kick. Whichever way you decide to serve and pair it, one thing is for sure- no one will be able to resist seconds!
Make-Ahead, Storing and Reheating
If you want to make the most of your baking time and enjoy a slice of this fabulous walnut pound cake later, there are several options for storing and reheating it. Whether you’re making it ahead of time or saving leftovers, you’ll love how easy it is to keep this cake fresh.
If you have leftover cake that you want to store for later use, wrap it tightly in plastic wrap, covering every inch. Then, place it in an airtight container or a resealable plastic bag. You can store it at room temperature or in the refrigerator for up to three days.
If you want your pound cake to last longer or if you’re making it ahead of time, you can freeze it. Wrap the cooled cake in plastic wrap tightly, then wrap again with aluminum foil. Label and date the cake before placing it flat in the freezer. You can keep the cake frozen for up to 3 months.
When reheating, there are a few options:
To reheat chilled cake, set your slices out at room temperature for 30 minutes before serving. The slices will return to their soft and moist texture once they reach room temperature.
Microwave each slice for 10-15 seconds (depending on your microwave settings) until they are soft and warm.
Pop your wrapped whole cake into a preheated oven at 325°F and reduce cook time by 5-10 minutes compared to when it’s not chilled.
Overall, a walnut pound cake is best served immediately after cooling for approximately 15 minutes. However, freezing and storing do not affect its sweet taste and dense texture as far as all storage protocols are maintained.
Tips for Perfect Results
When it comes to baking a perfect walnut pound cake, there are certain tips and tricks that can make all the difference. Here are some of my top recommendations for achieving great results every time.
1. Use room temperature ingredients: It’s important to use ingredients that are at room temperature, including eggs, butter, and milk. Room temperature ingredients blend more easily and create a smoother batter.
2. Cream butter and sugar well: When creaming butter and sugar together, be sure to do so until the mixture is light and fluffy. This will help to incorporate air into the batter, resulting in a lighter texture.
3. Measure your ingredients carefully: Accurate measurement is crucial for baking success. Use measuring cups and spoons for dry ingredients like flour and sugar, and use a liquid measuring cup for liquids like milk.
4. Grease your pan well: Make sure to generously grease your bundt pan with non-stick cooking spray or butter to prevent sticking. A stuck cake can be a disaster!
5. Don’t overmix your batter: Overmixing your batter can lead to a dense, tough cake. Mix just until the ingredients are combined and the batter is smooth.
6. Add walnuts evenly throughout the batter: When adding walnuts, make sure they are evenly distributed throughout the entire batter. This will ensure that every bite has a delicious nutty crunch.
7. Cool completely before removing from pan: Allow your cake to cool completely in the pan before removing it. A hot cake can easily break apart or fall apart upon removal.
By following these tips, you’ll be on your way to creating the perfect walnut pound cake every time.
Bottom Line
In conclusion, this Walnut Pound Cake recipe by B-H-G is a must-try for all cake enthusiasts. Its classic taste and texture with a touch of walnut flavor make it perfect for any occasion. This recipe offers the perfect combination of simplicity and excellence that will leave your taste buds begging for more.
With its easily accessible ingredients list and straightforward instructions, this recipe makes it possible for anyone to become a successful baker. Not only is it delicious on its own, but it can also be customized to suit your unique taste preferences. Whether you prefer it in traditional Pound Cake form or bundt cake style, this recipe has got you covered.
So what are you waiting for? Grab your apron and baking tools, head to the kitchen, and get ready to embark on the most aromatic baking journey of your life! Trust me; the end result will be worth all the effort. Don’t forget to follow my tips, substitution recommendations, and serving suggestions to achieve perfection every time. Share this recipe with friends and family so they can experience the joy that comes alongside the perfect Walnut Pound Cake Bake! Cheers to baking happiness!
Walnut Pound Cake - B-H-G Recipe
Ingredients
- 1/2 cup shortening
- 1 cup milk
- 1 cup butter
- 1/4 teaspoon salt
- 3 cups sugar
- 1/4 teaspoon baking powder
- 5 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 1 cup finely chopped walnuts
Instructions
- Cream butter and Shortening thoroughly.
- Add sugar, 1/2 cup at a time.
- Beat until light.
- Add eggs, one at a time, beating after each addition.
- Add 2 cups flour alternately with milk containing flavoring.
- Add the last 1 cup flour containing salt and baking powder.
- Stir in 1 cup finely chopped walnuts.
- The batter will be thick and fluffy.
- Spoon into tube pan, which has been lightly greased and floured.
- Place the cake in COLD oven on middle shelf.
- Turn oven to 350ºF.
- Don't open door for 1 1/4 hours.
- Allow cake to cool in pan on wire rack.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.