Black Walnut Pound Cake
Black Walnut Pound Cake recipe
Yield
18 servingsPrep
15 minCook
60 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
butter
softened |
|
| 1 | pound |
powdered sugar
|
|
| 6 | large |
eggs
|
|
| 4 | cups |
all-purpose flour
|
|
| ½ | cup |
water
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 4 | ounces |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
butter
softened |
|
| 453.6 | g |
powdered sugar
|
|
| 6 | large |
eggs
|
|
| 946 | ml |
all-purpose flour
|
|
| 118 | ml |
water
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 115.6 | ml/g |
walnuts
chopped |
|
Directions
Grease and lightly flour a 9 inch tube pan.
Cream butter until light and fluffy, then gradually add sugar.
Add eggs one at a time, beating until light and creamy.
Add flour alternately with water and vanilla, beating until smooth and light.
Fold in walnuts. Pour in pan and bake at 350℉ (180℃) one hour until tester comes out clean.
Do not overbake, or it will be dry.
Let cool in pan for about 10 minutes.
Turn cake out of pan, and let cool completely on wire rack.
Dust with icing sugar if desired.
