Black Walnut Pound Cake
This week's recipe of the week comes from Agnes Grimes of Spring Grove, PA.
- 1 cup - butter or margarine, softened
- 1/2 cup - shortening
- 3 cups - Domino® Granulated Sugar
- 1 teaspoon - vanilla
- 5 - eggs
- 3 cups - all-purpose flour, divided
- 1 teaspoon - baking powder
- 1/8 teaspoon - salt
- 1 cup - milk
- 2 cups - coarsely chopped black walnuts
- Domino® Confectioners Sugar
Grease 10-inch tube or fluted tube pan.
In large mixing bowl, beat butter, shortening and sugar until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir together 2 cups flour, baking powder and salt in small bowl; gradually add to creamed mixture alternating with milk, beating until smooth. In small bowl, combine remaining 1 cup flour and walnuts; toss to coat well. Gently fold into batter.
Spoon batter into prepared pan and place in cold oven. Set temperature to 350°F and bake for 1 hour 30 minutes or until toothpick inserted in the center of the cake comes out clean. Cool 20 minutes in pan. Invert cake onto cooling rack and cool 2 hours before slicing. If desired, dust with confectioners' sugar before serving.
Makes 16 servings.
Black walnuts have a darker skin then regular walnuts, with a very hard, black shell and a stronger flavor.