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This Old-Fashioned Black Walnut Pound Cake is a rich, buttery classic that tastes like it came straight from a holiday farmhouse kitchen. Dense, tender, and studded with bold, earthy black walnuts, it’s the kind of heirloom dessert that fills the house with warmth and nostalgia. Perfect for gifting, sharing, or slicing beside a cup of coffee, this timeless cake only gets better as it rests—making it a standout addition to any holiday table.
Recipe Overview
Yield: 12–16 slices
Prep Time: 20 minutes
Cook Time: 80–95 minutes
Cooling Time: 1 hour
Total Time: ~2 hours 15 minutes
Skill Level: Easy–Moderate
Best For: Holiday gatherings, gifting, breakfast, dessert, potlucks
Texture: Dense, buttery, tender crumb
Flavor Profile: Rich vanilla, earthy black walnut, lightly sweet
Old-Fashioned Black Walnut Pound Cake
A dense, buttery, nostalgic pound cake studded with rich black walnuts. Perfect for holiday gatherings, breakfast with coffee, or gifting to neighbors. This cake keeps well and tastes even better on day two as the flavors settle.
Ingredients
For the Cake
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon fine salt
1 cup (2 sticks) unsalted butter, softened
½ cup shortening (traditional Southern texture booster)
3 cups granulated sugar
5 large eggs, room temperature
1 cup whole milk, room temperature
2 teaspoons pure vanilla extract
1 teaspoon black walnut extract (optional but excellent)
1 cup chopped black walnuts
For the Optional Glaze
1 cup powdered sugar
1–2 tablespoons milk or cream
½ teaspoon vanilla
A small handful of chopped black walnuts for topping
Instructions
1. Prepare Your Pan & Oven
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch tube pan or bundt pan.
Make sure to coat thoroughly—pound cake batter is heavy and sticks easily.
Optionally line the bottom with parchment for extra insurance.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
flour
baking powder
salt
Set aside.
This keeps the crumb tender and prevents overworking the batter later.
3. Cream the Butter, Shortening & Sugar
In a large mixing bowl (stand mixer preferred), beat the butter and shortening on medium speed until light and fluffy—3 to 5 minutes.
Slowly add the sugar, beating another 4–5 minutes.
The mixture should look very pale and airy.
This step determines how high your cake will rise—don’t rush it.
4. Add Eggs One at a Time
Add eggs one at a time, mixing well after each addition.
Scrape down the sides of the bowl to keep the batter even.
The batter should look silky and beautifully emulsified.
5. Add Milk & Dry Ingredients Alternately
With the mixer on low speed, add:
⅓ of the flour mixture
½ of the milk
Repeat until everything is added
Mix just until combined. Do not overbeat—the crumb should remain tender.
6. Add Extracts & Fold in the Walnuts
Stir in vanilla and black walnut extract.
Gently fold in the chopped black walnuts using a spatula.
Folding keeps the batter from deflating.
7. Bake the Cake
Pour the batter into your prepared pan and smooth the top.
Bake at 325°F for 80–95 minutes, depending on your oven.
The cake is done when:
A skewer comes out mostly clean
The top is golden and slightly cracked
It feels springy to the touch
If the top browns too quickly, tent loosely with foil.
8. Cool & Glaze (Optional)
Cool in the pan for 15 minutes.
Turn out onto a wire rack and cool completely.
For the glaze:
Whisk powdered sugar, milk, and vanilla until smooth
Drizzle over the cool cake
Sprinkle with extra chopped black walnuts
Serving Tips
Slice with a serrated knife for clean cuts.
Serve with:
fresh berries
whipped cream
a mug of hot coffee or cider
This cake stays moist for 5–7 days wrapped tightly at room temperature.
Optional Add-Ins to Elevate It
Fold in ½ cup dried cranberries or cherries
Add a splash of bourbon to the glaze
Toast the black walnuts for deeper flavor
Add orange zest to the batter for brightness
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