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Black Walnut Pound Cake

A wonderful pound cake made by my grandmother during my childhood, and into my adult years which had a very strong, and very distinctive taste of black walnuts served with Divinity Cream on the side...Wow!"


1 cup (2 sticks) unsalted butter
1 2/3 cups superfine sugar
5 eggs
2 cups less 1 tablespoon unbleached all-purpose flour
1 teaspoon salt
2 teaspoon vanilla
1 cup chopped black walnuts


Put the butter in a mixing bowl, and beat on medium speed until the butter becomes waxy. Add the sugar gradually. Beat until the mixture becomes white and light in texture. Drop in one whole egg at a time, beating after each addition. Mix in half of the flour, then add the salt and vanilla, and beat again. Add the rest of the flour, mix thoroughly, then add the black walnuts, and mix well again. Butter and flour the bottom (not the sides) of a 9-inch tube pan, and spoon the batter into it. Set the bake for 35 minutes. Then increase the heat to 3250F. to finish baking for another 15 to 20 minutes, at which time the cake should have risen to the top of the pan and become brown. Remove from the oven and cool in the pan on a wire rack for 15 minutes. When cold, unmold and store in a tin lined with wax paper.
Note: If you use English Walnuts for this cake, it will be good but won’t taste the same.

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