Delicious Walnut Pound Cake Recipe for Sweet Success
Welcome, gastronomes and foodies alike! Today, let’s dive into the world of British cuisine and explore the recipe for a delectable sweet treat – the Walnut Pound Cake.
There is nothing quite like baking a homemade cake from scratch. With every step, you infuse it with love and care, making it one of the most indulgent comfort foods in the world. And when it comes to pound cakes, they are not only easy to make but taste absolutely divine, especially when paired with a hot cup of coffee or tea.
In this recipe, we will use black walnuts to elevate it to another level entirely. I personally think that black walnuts add a unique earthy flavor that makes this cake special. This recipe is a favorite among my family and friends, and I can’t wait for you to try it out yourself.
Without further ado, let’s gather our aprons, kitchen tools, ingredients and get ready to take on one of the best walnut pound cake recipes out there – Mom McGee’s Black Walnut Pound Cake!
Why You’ll Love This Recipe
Picture this: a warm slice of rich, moist Walnut Pound Cake topped with a generous dusting of confectioners’ sugar and a handful of crunchy black walnuts. The aroma alone is enough to transport you to your happy place. But it’s not just the scent that will make your heart skip a beat – it’s the taste.
This recipe is the perfect balance of sweet and nutty, with a texture that will make you swoon. The secret ingredient? Black walnuts. Unlike regular walnuts, black walnuts have a stronger, richer flavor that takes this pound cake from good to great.
But this isn’t just any pound cake. This is a Pound Cake with 125 years of history behind it. Passed down from my great-grandmother, Mom McGee, this recipe has been tried and true for generations. And now, I’m sharing it with you.
What makes this Pound Cake so special? It’s all in the technique. By creaming the butter and sugar together until light and fluffy, you create air pockets that give the cake its signature texture. Adding eggs one at a time ensures that they’re fully incorporated into the batter without overmixing.
And let’s not forget about the other essential ingredients – flour, baking powder, and milk – that make up the backbone of this recipe.
Trust me when I say that this Walnut Pound Cake will become a staple in your baking repertoire. Whether you’re bringing it to a party or enjoying it with coffee in the morning, there’s no wrong way to eat it.
So why will you love this recipe? Because it’s more than just a cake – it’s a piece of family history wrapped up in every delicious bite.
Ingredient List
Here’s a rundown of everything you’ll need to create this delicious and classic walnut pound cake. Make sure to have all the ingredients on hand before starting, so you don’t have to stress while baking.
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup shortening
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup milk
Walnuts:
- Black walnuts give this recipe a unique taste, so go for them if you can find them!
- Otherwise, regular walnuts will work just fine.
- Make sure to purchase the nuts in their whole form and chop them into small pieces beforehand, using a food processor or other tools of your choice.
- You’ll need roughly 1 1/2 cups of chopped walnuts (or a bit more if you like a heavy nut presence).
Topping:
- Confectioners’ sugar for dusting over the cake after it’s cooled down.
Check that the items are measured precisely and weighed carefully to ensure accurate results. Trust me when I say nothing is quite as bad as biting into a walnut pound cake that’s supposed to be fluffy and seeing it ruined by over or under-measured ingredients – this doesn’t just take away from the appearance but the flavor as well.
The Recipe How-To
Now, let’s get into the how-to of this amazing walnut pound cake recipe. Follow along for detailed steps and helpful tips to make sure your cake turns out perfectly.
Prep:
- Preheat your oven to 350°F (180°C).
- Grease and flour a 10″ (25 cm) bundt pan.
Mixing the Batter:
- In a large bowl, cream together 1 cup (226 g) of unsalted butter and 1/2 cup (95 g) of shortening until light and fluffy.
- Gradually add 3 cups (360 g) of granulated sugar, beating well after each addition.
- Add 5 large eggs, one at a time, beating well after each addition.
- In a separate bowl, mix together 3 cups (360 g) of all-purpose flour, 1/2 tsp (2.5 g) of baking powder, and 1/2 tsp (2.5 g) of baking soda.
- Add the flour mixture to the butter mixture in three parts, alternating with 1 cup (240 ml) of milk and beginning and ending with the flour mixture. Be sure to mix well after each addition.
- Stir in 1 tsp (5 ml) of vanilla extract and 1 cup (120 g) of chopped walnuts.
Baking:
- Pour the batter into the greased and floured pan.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Serving:
Once cooled, dust the cake with confectioners’ sugar and serve with whipped cream or fresh berries on top.
Now that you have your delicious walnut pound cake, why not try some of our suggested variations and substitutions? Check out the next section for some great ideas!
Substitutions and Variations
Variety is the spice of life, and just as every individual has their own unique taste preferences, there are also plenty of substitutions and variations one can make to a recipe like this walnut pound cake. Here are some ideas and tips that can help you switch things up and make this pound cake recipe your own:
– Flour: While this recipe calls for all-purpose flour, you could also try substituting cake flour or even self-rising flour. Just keep in mind that different flours have different protein contents, which can affect the texture and structure of the cake.
– Nuts: Although this recipe specifies walnuts (either black or regular), feel free to experiment with other kinds of nuts you enjoy. Pecans, almonds, or hazelnuts would all work well in a pound cake. You could even mix and match nuts to create your own unique flavor profile.
– Extracts: Vanilla extract provides a classic flavor for pound cake, but you could also try using almond or lemon extract for a twist on the recipe. If you’re feeling adventurous, try adding some rum or bourbon to the batter for a boozy version of this classic.
– Frosting: While a dusting of confectioners’ sugar is simple and delicious, you might also consider frosting your pound cake with a glaze or buttercream. Maple or caramel frosting would complement the nutty flavors in the cake particularly well.
– Mix-Ins: Chocolate chips or chopped dried fruit would be terrific additions to this recipe. Or consider making it an apple walnut pound cake by adding finely diced apples to the batter.
Remember, cooking is both an art and science – so don’t be afraid to think outside the box and experiment with new ingredients and techniques! Your creativity might just result in the best walnut pound cake yet.
Serving and Pairing
Now that you’ve baked the best walnut pound cake out there, it’s time to think about how to serve and pair it. For serving, you can simply dust the cake with some confectioners’ sugar and serve it on a nice cake plate. Alternatively, you could get creative and make a glaze using powdered sugar, milk, and vanilla extract. Drizzle this over the top of your cake for an extra touch of sweetness and presentation.
When it comes to pairing this delightful walnut pound cake, I have a few suggestions. If you want to keep things classic, you can serve it with a hot cup of coffee or tea. However, if you’re feeling a little more adventurous, you could try pairing it with some salted caramel ice cream or whipped cream. The creamy texture and sweetness from the ice cream or whipped cream complement the nutty flavors of the cake perfectly.
Another fun way to serve this walnut pound cake is by using it as a base for other desserts. You could cut slices of the cake and use them in a trifle dessert layered with sweet fruits like strawberries, blueberries or raspberries. Additionally, you can crumble up small pieces of the pound cake and sprinkle them onto yogurt bowls for a quick breakfast fix.
Ultimately, how you choose to serve and pair this incredible walnut pound cake is up to you! Get creative in your presentation and try out different flavor combinations – this recipe is versatile enough to handle all sorts of pairings without losing its characteristic taste!
Make-Ahead, Storing and Reheating
One of the best things about this walnut pound cake recipe is that it can be made ahead of time and stored for later use. The pound cake can be tightly wrapped in plastic wrap and kept at room temperature for up to 2 days. If you need to store it for longer, place it in an airtight container and keep it in the fridge for up to 5 days.
When reheating the walnut pound cake, you have several options. One option is to microwave individual slices for 10-15 seconds on high power until they are warm. Another option is to heat the whole cake in the oven. Preheat the oven to 350°F (175°C), wrap the cake in aluminum foil, and bake for 10-15 minutes until it’s warm.
If you want to get creative with your leftovers, try making french toast or bread pudding with your walnut pound cake. The dense texture of the pound cake makes it perfect for soaking up custard and creating a decadent breakfast or dessert.
But if you’ve eaten all the pound cake, don’t worry – you can easily make another one with this same recipe! Just follow the steps as usual and enjoy your freshly baked black walnut pound cake again.
Tips for Perfect Results
The walnut pound cake recipe may seem simple, but there are a few crucial tips to guarantee a perfect and delicious outcome.
Firstly, it is essential to use room temperature butter and eggs. Room temperature ingredients blend together more easily and result in a smoother batter. Leave the butter out of the fridge for at least two hours before baking or soften it quickly in the microwave.
When measuring flour, use the scoop-and-level method. Simply scoop the flour into your measuring cup and then level off with a straight edge. This avoids adding excess flour and resulting in a dense cake.
To attain that perfect texture of lightness, make sure not to over-mix the batter once the dry ingredients are added. Over-mixing will cause gluten formation, leading to rubbery texture; thus, a gentle fold will do the trick.
Don’t hesitate to add walnuts while preparing the cake batter to incorporate that nutty flavor fully. Using black walnuts instead of regular ones gives your pound cake an extra layer of nuttiness.
If you’re using a new oven or not sure about its heat capacity, it’s better to invest in an oven thermometer. Don’t rely on oven settings blindly; one degree too high of temperature could ruin your recipe by turning it into burnt offerings.
Lastly, don’t skip dusting confectioner’s sugar on top of the baked walnut pound cake before serving. The powdered sugar adds elegance and makes it look more visually appealing like snowflakes dusted topping the cake.
By following these simple tips, you can achieve that perfect golden-brown crust while keeping that tender crumb intact – making it one of the best walnut pound cakes ever!
Bottom Line
And there you have it, folks – my tried and tested recipe for a delicious walnut pound cake. Not only is this recipe easy to follow, but it also allows room for creativity and experimentation with a variety of substitutions and variations.
Whether you’re baking for a special occasion or simply crave something sweet, this black walnut pound cake is the ideal treat! It’s moist, tender, and bursting with rich walnut flavor that’s guaranteed to satisfy your taste buds.
So Are you ready to whip up a batch of the best walnut pound cake you’ve ever tasted? Gather the ingredients and let’s get started! And if you happen to have any leftovers (highly unlikely!), make sure you store them properly so that they stay fresh and moist.
Trust me, the smell of this cake wafting through your home will bring everyone running to the kitchen. Plus, it’s great for sharing with family and friends or even as a gift for that special someone.
Finally, I hope that my recipe has inspired you to embark on a culinary journey of your own – after all, cooking is all about having fun in the kitchen! So why not try out some of my recommended substitutions or variations and let your creativity run wild?
In short, whether you’re an experienced baker or a curious beginner, this black walnut pound cake recipe is sure to become one of your go-to favorites. So go on – give it a try!
Walnut Pound Cake Recipe
Ingredients
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 1/2 teaspoon baking powder
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1 -2 cup black walnuts or 1 -2 cup regular walnuts, chopped
- confectioners' sugar
Instructions
- Preheat oven to 325°F Grease and flour a 10-inch tube or Bundt pan and set aside.
- Cream together the butter and shortening with an electric mixer on medium speed for 2 minutes. Gradually add the sugar.
- Add the eggs, one at a time, beating well between each addition.
- In a separate bowl, sift together the flour and baking powder.
- Gradually add to the butter mixture, alternating each addition with the milk.
- Mix until just blended.
- Stir in the vanilla and walnuts.
- Pour into the pan and bake for 90 minutes, or until a toothpick comes out clean.
- Remove from the oven and allow to cool for 10-15 minutes. Remove from the pan and cool thoroughly on a wire rack.
- Dust with powdered sugar before serving.
Nutrition
Recommended Recipes Just For You
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.