I love black walnuts. It’s hard to find them in stores here, but I have hoarded in the freezer some my aunt sent me. They can substitute in any recipe that calls for nuts.
This is my favorite cake. I think maybe in came from Southern Living a long time ago.
Black Walnut Cake
1 cup butter, softened
1/2 cup Crisco
3 cups sugar
5 eggs
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1/2 teaspoon vanilla
1/2 cup black walnuts
Beat butter and Crisco together about 2 minutes at medium speed until soft and creamy. Add sugar gradually, beating at medium speed 5-7 minutes. Add eggs one at a time, beating just until yellow disappears. Combine flour and baking powder and add alternately with milk combined with vanilla, just until blended after each addition. Stir in nuts. Pour into greased and floured 10-inch tube or Bundt pan. Bake at 325 for 1 1/2 hours or until pick comes out clean. Cool 10-15 minutes in pan. Remove and cool on rack.
Frosting is not necessary. It will freeze up to 5 months. Slices are good toasted. We tried them one Christmas in the mini-Bundt pans but they didn’t come out cleanly.