"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Aunt Elizabeth’s Black Walnut Cake Recipe

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This recipe for Aunt Elizabeth’s Black Walnut Cake, by , is from Dungans of the Northern Neck Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Dungan Thomas

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
¾ tsp salt
1 cup butter, softened
2 cups sugar
1 cup buttermilk
4 eggs, slightly beaten
1 tsp vanilla
1 tsp black walnut extract
1 cup black walnuts, finely chopped

Directions:
Directions:
Sift together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar for several minutes on medium until fluffy. On low speed, add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients, then continue mixing on medium for 2-3 minutes. Add eggs, one at a time, mixing just until yolk disappears. Stir in extracts and black walnuts. Bake in greased and floured tube pan at 350º for 1 hour and 10 minutes, or until cake tests done.

Personal Notes:
Personal Notes:
Aunt Elizabeth (Hall) was a fantastic cook, like her mother and her sister (Aunt May). We always gathered at Aunt Elizabeth and Uncle Granville’s house in Callao for Christmas Eve, and their back porch would be filled with home-baked desserts. Among others, there was always a chocolate layer cake, a coconut layer cake, and a black walnut pound cake. Black walnut cake is an old recipe, still popular in areas of the South, including the Northern Neck. I’m not sure of Aunt Elizabeth’s exact recipe; she probably made it from memory. This is the recipe I make every year for my dad around the holidays, and he doesn’t complain. :)

 

 

 

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