Black Walnut Cake

Thom Hackett
Original Recipe from Jo Anne Merrill
Servings: 6

I have a real craving each year for Black Walnuts. This light cake is a great way to enjoy these nuts.

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
7 large eggs
¼ tablespoon cream of tartar
½ cup light corn syrup
½ cup light molasses
1 teaspoon vanilla extract
black walnuts, halved

--- Cream frosting: ---
1 egg white
1 cup heavy cream
¾ cup powdered sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup black walnuts, chopped

Cooking Method

Separate eggs and save one egg white for the frosting (if frosting cake).

CAKE:

• Sift flour with salt, baking powder, cinnamon, nutmeg, and allspice (substitute mace for allspice if preferred).

Beat 6 egg whites with cream of tartar at high speed until light and fluffy. 

1. Gradually add corn syrup.

2. Continue beating until stiff peaks form. DO NOT under beat.

Beat 7 egg yolks with molasses and vanilla at high speed until thick. 

1. Blend in dry ingredients.

2. Fold this mixture into egg whites, using a rubber spatula to fold in gently but completely.

3. Pour into ungreased 10-inch tube pan.

Bake in preheated 350º oven for 40-50 minutes or until cake springs back when lightly touched.

1. Invert pan immediately and cool completely before removing from the pan.

2. I sometimes like to frost the cake and sometimes I don't.  If you like frosting then frost with cream frosting and decorate with walnut halves.

CREAM FROSTING:

• Beat 1 egg white until stiff.

Beat 1 cup heavy cream until thick.

1. Add ¾ cup sifted powdered sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt to the cream.

2. Fold gently into the egg white along with ¾ cup coarsely chopped walnuts.

Frost cake as is or cut into 3 layers (using string or dental floss) if preferred and frost each layer as you stack.