Black Walnut Pound Cake

Black Walnut Pound Cake

Black walnuts give this dense cake a more intense flavor.


16 servings


  • 1 cup (2 sticks) butter or margarine, softened
  • 1/2 cup shortening
  • 3 cups Domino® Granulated Sugar
  • 1 teaspoon vanilla extract
  • 5 eggs
  • 3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 cups black walnuts, coarsely chopped
  • Domino® Confectioners Sugar (for dusting)


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 90 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.

Featured by Agnes Grimes of Spring Grove, PA.


Black walnuts have a darker skin then regular walnuts, with a very hard, black shell and a stronger flavor.