Black Walnut Pound Cake

Rusty RedNightBird

Taken from a 1953 Woman’s Day magazine
(accomapnies the story "A Black Walnut Winterfest")


Prep Time:  15 Minutes
Other: 2 Hours, 40 Minutes


4 cups all-purpose flour 
3 cups sugar
2 cups butter, softened
3/4 cup milk 
6   large eggs 
2 teaspoons vanilla extract
½ teaspoon Mace
¾ cup Black Walnuts, chopped


Preheat oven to 325°.

Cream sugar with softened butter. Add Eggs, Vanilla, Mace and Milk.

Add Flour 1 cup at a time as mixer turns. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed until smooth. Fold in Black Walnuts.

Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth.

Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

1 cup Confectioner’s Sugar
1 Tablespoon Lemon Juice
4 Red Cherries and 4 Green Cherries

  1. Mix lemon juice into confectioners’ sugar (and water if nec.) until it is a syrup consistency. Pour over cooled cake.

    Cut red cherries in half and place equally around the glazed cake. Cut green cherries in quarters and arrange like leaves around the red cherries.

  2. Keep covered in a cool, dry place.


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