Black Walnut Pound Cake

Name: Black Walnut Pound Cake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 1 teaspoon baking powder; 237 milliliters chopped black walnuts; 59 milliliters butter, softened; 887 milliliters confectioners sugar; 227 grams package cream cheese, softened; 5 eggs; 710 milliliters all-purpose flour; 118 milliliters shortening; 710 milliliters sugar; 1 teaspoon vanilla extract; 237 milliliters whole milk

Black Walnut Pound Cake might be just the dessert you are searching for. This recipe serves 16. One portion of this dish contains about 7g of protein, 21g of fat, and a total of 549 calories. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. A mixture of milk, flour, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, you might also like recipes such as Black Walnut Pound Cake, Chocolate Walnut Pound Cake, and Walnut-Apricot Pound Cake.

Instructions

In a large bowl, cream the butter, shortening and sugar until light and fluffy.

Ingredients you will need

Shortening

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts.

Ingredients you will need

Baking Powder

All Purpose Flour

Egg

Milk

Nuts

Pour into a greased and floured 10-in. tube pan.

Equipment you will use

Frying Pan

Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely.

Equipment you will use

Toothpicks

Oven

Frying Pan

In a small bowl, combine frosting ingredients; spread over cake.

Ingredients you will need

Frosting

Spread

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

0teaspoons

almond extract 1teaspoon

baking powder 237milliliters

chopped black walnuts 59milliliters

butter, softened 887milliliters

confectioners' sugar 227grams

package cream cheese, softened 5

eggs 710milliliters

all-purpose flour 118milliliters

shortening 710milliliters

sugar 1teaspoon

vanilla extract 237milliliters

whole milk

Recommended wine: Cream Sherry, Port, Moscato Dasti

Pound Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.