Maryland Black Walnut Cake B H G Recipes

Steps:

• Set oven at at 350°F Grease and flour a 10-inch Bundt pan.
• Pulse black walnuts in a food processor 8 to 10 times or until finely ground; set aside.
• Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating until light and fluffy.
• Add egg yolks and vanilla, beating just until blended.
• Sift together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat batter at low speed just until blended after each addition.
• Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into batter.
• Fold ground walnuts into batter.
• Spoon batter evenly into pan
• Bake for 50 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.
• Sprinkle evenly with powdered sugar.
• Serve with vanilla ice cream and sliced fresh strawberries, if desired.

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add vanilla and eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in walnuts., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough buttermilk to reach spreading consistency., Spread 1 cup frosting between cake layers. Spread top of cake with an additional 1 cup frosting. Spread remaining frosting in a thin layer over side of cake. Top with additional walnuts and, if desired, orange slices.

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 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:

• Preheat the oven to 350°F, with a rack in the middle. Butter and flour a 9-inch-square cake pan.
• Whisk together the flour, walnuts, baking soda, and salt in a medium bowl.
• Beat together the butter and sugar with an electric mixer until pale and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and the buttermilk alternately in batches, beginning and ending with the flour mixture and mixing until just combined.
• Pour the batter into the cake pan and smooth the top. Bake until a wooden toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool in the pan on a rack for 1 hour. Invert the cake over a cake plate and serve.

Steps:

• To make the frosting: in a large mixing bowl, cream butter and cream cheese; gradually add powdered sugar, beating (with an electric mixer) until mixture is light and fluffy.
• Stir in vanilla; set aside.
• To make cake: In a large mixing bowl, cream butter and shortening; gradually add sugar, beating well with an electric mixer at medium speed.
• Add egg yolks, one at a time, beating well after each addition.
• In another bowl, combine buttermilk and soda; stir until soda is dissolved.
• Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour.
• Mix after each addition.
• Stir in vanilla.
• Add in 1 cup walnuts and coconut; stir well.
• In another bowl, beat egg whites (at room temperature) and cream of tartar until stiff peaks form; fold egg white mixture into batter.
• Pour batter into 3 greased/floured 9-inch round cake pans.
• Bake in a 350° oven for 22-25 minutes or until pick comes out clean.
• Cool cakes in pans 10 minutes; remove from pans and let cool completely on wire racks.
• Spread Cream Cheese Frosting between layers and on top and sides of cake.
• Press additional chopped walnuts onto sides of cake.

Steps:

• In a bowl, toss walnuts with 1/4 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well., Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture., Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan, combine sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 9 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Frost the cake.