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Black Walnut Pound Cake

Black Walnut Pound Cake

A walnut pound cake flavored with black walnut flavoring.
Course Desserts
Cuisine American
Keyword Black Walnut
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling 3 hours
Total Time 4 hours 50 minutes
Servings 16
Author Anna
Cost 5


  • Tube Pan


  • 3 cups bleached or unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt (increase to a teaspoon if using unsalted butter)
  • 2 sticks salted butter, softened (230 grams)
  • 1/2 cup shortening (96 grams)
  • 3 cups granulated sugar (580 grams)
  • 1 1/2 teaspoons black walnut flavoring
  • 5 large eggs, room temperature room temperature
  • 1 cup whole milk room temperature
  • 1 cup coarsely chopped black walnuts


  • Preheat oven to 325 degrees F.
  • Grease and flour a 10-inch tube or Bundt pan; set aside.
  • Mix together all the dry ingredients (flour, baking powder and salt) and set aside.
  • In a mixing bowl or stand mixer, beat butter, shortening, and sugar until light, creamy, and fluffy. Add the flavoring and continue beating.
  • Add eggs, one at a time and beating well after each addition.
  • Add the flour mixture alternately with the milk, stirring until blended and smooth. Stir in the black walnuts.
  • Spoon batter into prepared pan and place pan on a rimmed baking sheet (especially if using a removable bottom tube pan). Bake at 325 for 1 hour 25 minutes (check a little earlier -- mine took the full 85 minutes) or until cake tester inserted in middle comes out clean.
  • Cool cake in pan for 20 minutes. Invert cake onto a wire rack to cool completely, about 2 hours. Dust with confectioners’ sugar before serving if desired.