Include in Print View:

Walnut Pound Cake

Walnut Pound Cake recipe image
This traditional Walnut Pound Cake is the ultimate comfort dessert, featuring a rich, buttery crumb studded generously with toasted, finely chopped walnuts. The batter is carefully creamed to achieve a light yet dense texture that holds up perfectly to slicing. With a golden crust and moist interior, it offers a perfect balance of sweetness and nutty depth. It is an ideal centerpiece for Sunday brunches, afternoon tea, or as a festive addition to holiday tables. Serve it plain or with a light dusting of powdered sugar for a simple, elegant finish that everyone will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 2569.0
Dietary: Vegetarian
Description
This traditional Walnut Pound Cake is the ultimate comfort dessert, featuring a rich, buttery crumb studded generously with toasted, finely chopped walnuts. The batter is carefully creamed to achieve a light yet dense texture that holds up perfectly to slicing. With a golden crust and moist interior, it offers a perfect balance of sweetness and nutty depth. It is an ideal centerpiece for Sunday brunches, afternoon tea, or as a festive addition to holiday tables. Serve it plain or with a light dusting of powdered sugar for a simple, elegant finish that everyone will love.
Ingredients
  • 1/2 cup Shortening
  • 1 cup Milk
  • 1 cup Butter
  • 1/4 teaspoon Salt
  • 3 cup Sugar
  • 1/4 teaspoon Baking Powder
  • 5 Eggs
  • 2 teaspoon Vanilla
  • 3 cup Flour
  • 1 cup Finely Chopped Walnuts
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Grease and flour a tube pan thoroughly.
  2. 2
    In a large bowl, cream the butter and shortening together until smooth.
  3. 3
    Gradually add the sugar, about 1/2 cup at a time, beating well after each addition until light and fluffy.
  4. 4
    Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  5. 5
    Mix the vanilla extract into the milk.
  6. 6
    Add 2 cups of the flour alternately with the milk mixture to the butter mixture, beginning and ending with the flour.
  7. 7
    Combine the remaining 1 cup of flour with the salt and baking powder, then fold this mixture into the batter until just combined.
  8. 8
    Gently fold in the finely chopped walnuts until evenly distributed.
  9. 9
    Spoon the thick batter into the prepared tube pan.
  10. 10
    Bake for 1 hour 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
  11. 11
    Allow the cake to cool in the pan on a wire rack for 10 minutes before removing to cool completely.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2569.0kcal
% Daily Value *
Total Fat 126.9g196%
Saturated Fat 47.3g237%
Cholesterol 363.3mg122%
Sodium 1756.6mg74%
Total Carbohydrate 330.4g111%
Dietary Fiber 9.7g39%
Sugars 186.1g
Protein 38.1g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure walnuts are finely chopped to distribute evenly throughout the cake and prevent sinking.

Do not open the oven door during the first 1 hour of baking to prevent the cake from collapsing.

Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.

For a richer flavor, toast the walnuts lightly before chopping and folding them into the batter.

Keywords: walnut pound cake, baking, classic cake, buttery, dessert, nuts, brunch, comfort food, vanilla, flour, sugar, eggs, shortening, milk, vegetarian, homemade, traditional, tea time, holiday baking
Read it online: https://www.chefs-mate.com/recipe/walnut-pound-cake/