| Our Black Walnut Cake with two frosting choices. |
For the Cake:
3 cups of sifted cake flour
2 1/2 teaspoons of baking powder
1 teaspoon of salt
2/3 cup of softened butter
1 3/4 cups of sugar
2 eggs
1 1/2 teaspoons of vanilla
1 1/4 cups of milk
1 cup of black walnuts, chopped
plus some extra nuts for garnish
3 cups of sifted cake flour
2 1/2 teaspoons of baking powder
1 teaspoon of salt
2/3 cup of softened butter
1 3/4 cups of sugar
2 eggs
1 1/2 teaspoons of vanilla
1 1/4 cups of milk
1 cup of black walnuts, chopped
plus some extra nuts for garnish
Preheat the oven to 350 degrees. Lightly grease and flour two round
9x1-1/2-inch pans or a 9x13-inch oblong pan. (Or line 18 third-cup muffin
tins with cupcake papers.)
Sift flour, baking powder, and salt together and set aside. Cream butter
and sugar until light. Add eggs and vanilla; beat until fluffy. Add flour
mixture to creamed mixture alternately with milk, beating well after each
addition. Beat 1 minute. Stir in nuts and mix well, then turn batter into
pan(s).
Bake until cake shrinks from pan sides and a toothpick comes out clean,
30 to 35 minutes (top will not be very brown). Cool in the pans for about
10 minutes before removing.
9x1-1/2-inch pans or a 9x13-inch oblong pan. (Or line 18 third-cup muffin
tins with cupcake papers.)
Sift flour, baking powder, and salt together and set aside. Cream butter
and sugar until light. Add eggs and vanilla; beat until fluffy. Add flour
mixture to creamed mixture alternately with milk, beating well after each
addition. Beat 1 minute. Stir in nuts and mix well, then turn batter into
pan(s).
Bake until cake shrinks from pan sides and a toothpick comes out clean,
30 to 35 minutes (top will not be very brown). Cool in the pans for about
10 minutes before removing.
Maple Ice Topping:
1/2 cup of softened butter
1 teaspoon of maple flavoring (not syrup)
1 pound of sifted confectioner's sugar
3 teaspoons of whole milk
1/2 cup of softened butter
1 teaspoon of maple flavoring (not syrup)
1 pound of sifted confectioner's sugar
3 teaspoons of whole milk
Cream the butter and maple flavoring. Gradually beat in the
confectioner's sugar, adding milk a teaspoon at a time. Beat until it is
light and fluffy. Frost cake, and sprinkle top with broken nut pieces.
confectioner's sugar, adding milk a teaspoon at a time. Beat until it is
light and fluffy. Frost cake, and sprinkle top with broken nut pieces.
| If you enjoy black walnuts but want less sweet icing, the following topping will work better. |
Coffee Buttercream Topping:
5 tablespoons of flour
1 cup of milk
1 cup of butter
1 cup of sugar
1/4 teaspoon of salt
4 teaspoons of instant coffee
dissolved in 1 tablespoon of brandy
5 tablespoons of flour
1 cup of milk
1 cup of butter
1 cup of sugar
1/4 teaspoon of salt
4 teaspoons of instant coffee
dissolved in 1 tablespoon of brandy
Put the flour in a small, heavy saucepan and
very slowly stir in the milk. Cook over low
heat, stirring constantly with a wire whisk,
until the mixture forms a stiff paste, 5 to 8
minutes. Cool. Cream the butter with the
sugar, then beat in the salt, the flour paste, and
the coffee mixture. The gritty texture of
undissolved sugar will taste smooth very soon.
very slowly stir in the milk. Cook over low
heat, stirring constantly with a wire whisk,
until the mixture forms a stiff paste, 5 to 8
minutes. Cool. Cream the butter with the
sugar, then beat in the salt, the flour paste, and
the coffee mixture. The gritty texture of
undissolved sugar will taste smooth very soon.
| The Bakery Chef presents ... Black Walnut Cake at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Cakes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
