Black Walnut Cream Cheese Pound Cake Recipes

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
• Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

Steps:

• Preheat oven to 325 degrees.
• Butter and flour a 10" tube pan.
• Sprinkle 1/2 cup black walnuts in tube pan and set aside.
• Cream butter and cream cheese, then add sugar beating until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add flour and salt, stirring until well combined.
• Stir in vanilla and remaining black walnuts.
• Pour batter into prepared tube pan.
• Bake at 325 degrees for 1 1/2 hours.
• Cool in pan 10 minutes.
• Remove from pan and cool completely on rack.

Steps:

• 1. In bowl, whip butter and cream cheese together. Gradually add sugar and beat until thoroughly dissolved. Add eggs, one at a time, beating well after each addition. Blend in flour gradually. Stir in vanilla and black walnut pieces.
• 2. Pour into greased and floured bundt pan. Bake at 325 degrees for 60 - 75 minutes. Let cool 10 minutes before inverting. DELISH!!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream 1 cup butter, shortening, brown sugar, and white sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt, and add alternately with milk to the creamed mixture. Stir in 1 teaspoon vanilla and 1 cup black walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• In a mixing bowl, cream together cream cheese and 1/4 cup butter. Add confectioners' sugar, beat well. Stir in 1 teaspoon vanilla. Frost cooled cake, and sprinkle with 1/2 cup nuts.

Steps:

• Butter a 2 Quart Bundt or Kugelhopf pan and dust with finely chopped walnuts.
• Preheat oven to 300ºF.
• Sift together the flour, baking powder, and salt.
• Set aside.
• In a large mixing bowl, cream the butter while adding the cream cheese, lemon rind, and sugar.
• Beat until smooth.
• Beat in the eggs, one at a time, until incorperated.
• The batter may appear slightly curdled, but that's normal for this batter so don't worry about it.
• Graduall add the dry mixture to the batter, then stir in the Medium chopped Walnuts.
• Pour the batter into the prepared pan and bake for about 1 hour and 20 minutes or until a knife inserted comes out clean.
• Cool on wire rack and serve at room temperature.