This Black Walnut Pound Cake is a rich, moist way to celebrate these earthy nuts. It will still be delicious if you use English walnuts, but the extract adds a delicious unique flavor.
1 pound (4 sticks) butter, room temperature
7 cups powdered sugar or 4 cups granulated sugar
1 1/2 packages (12 oz) cream cheese, room temperature
1 tablespoon vanilla extract
2 tablespoons black walnut extract
1 teaspoon salt
8 large eggs, room temperature
4 cups cake flour or White Lily All Purpose Flour
1/3 cup milk, room temperature
2 cups (about 8 oz) walnuts, finely chopped
Preheat oven to 300F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add cream cheese, 1/2 cup flour, extract and salt, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Beat in remaining flour mixture in two additions, alternating with milk. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Fold nuts into batter, reserving a handful or two. Pour batter into prepared tube pan and gently shake to settle the batter. Top with remaining nuts. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Cream Cheese Glaze (optional)
1/2 package (4 oz) cream cheese, room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons black walnut extract
4-5 tbsp milk
3/4 cup black walnuts, chopped and lightly toasted
With an electric mixer, beat cream cheese, powdered sugar, extracts, and 2 tbsp milk together. Add more milk a spoonful at a time until you reach your desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one teaspoon at a time. Spread over cooled cake with a spatula. Top with black walnuts.
