Starting a walnut cake in a cold oven is a little bit of magic.
My earliest memories center around the procuring of black walnuts.
My grandmother would canvas the family for the number of pounds needed and the black walnuts were purchased.
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My grandmother’s rowhouse had a kitchen that you could separate into two parts by closing a door.
The holidays were coming!
Why Start A Cake In A Cold Oven?
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As the batter sets more gently, it results in a finer crumb.
To make black walnut cake, you’ll need:
What Are Black Walnuts?
Black walnuts can also be enjoyed as a snack.
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Store the cake covered at room temperature for up to three days.
Bring to room temperature or warm lightly before serving for the best texture and flavor.
Add sugar, and beat until fluffy.
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Add eggs 1 at a time, and beat well.
Add baking powder to flour.
Toss walnuts in flour mixture.
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Add walnut-flour mixture and milk a little at a time to the butter mixture.
Add cake batter to pan:
Pour batter into a greased and floured large tube pan.
Bake cake:
Place pan in a cold oven and turn oven to 350F.
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Bake for 1 hour and 15 minutes.
Do not kick off the oven door until time is up.
Dust the cake with powdered sugar for some extra flair.
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If needed, you could swap black walnuts with standard walnuts in an equal quantity.
Yes, you’ve got the option to bake this cake in a Bundt pan if preferred.
Grease and flour to prevent sticking and adjust the baking time as needed.
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