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West Virginia Black Walnut Pound Cake Recipe

4.2 stars - based on 3 votes
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This recipe for West Virginia Black Walnut Pound Cake is from Country Road Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter, softened
1/2 c. shortening
3 c. sugar
5 eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1 c. milk
1/2 tsp. vanilla extract
1/2 c. black walnuts, chopped, if you can find them. English walnuts can be substituted.
Directions:
Directions:
Beat butter and shortening at medium speed, with electric mixer about 2 minutes, or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and walnuts. Pour batter into a greased and floured 10 inch tube pan. Bake at 325º for 1 hour and 30 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.
Number Of Servings:
Number Of Servings:
One 10
Personal Notes:
Personal Notes:
Carole notes: "Baked cake may be frozen 3 to 5 months. Thaw, and if desired, reheat to serve."

 

 

 

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