Black Walnut Sheet Cake

[donna]

The American Black Walnut is native to 32 states, including Kentucky. I remember the Black Walnut trees on my Grandparent's farm near Lexington, Ky. My Granny would gather walnuts. The flavor of Black Walnuts is distinctive and sets them apart from English walnuts. Granny would use them in many recipes, including pies and cakes. These walnuts are sold in large supermarkets, if you have no walnut trees around. For them to stay fresh, best to store in the freezer.

This recipe is from "The Kentucky Fresh Cookbook" by Maggie Green.

Black Walnut Sheet Cake

1 cup (2 sticks) butter
2 cups sugar
1 teaspoon pure vanilla extract
2 cups unbleached all purpose flour
5 large eggs
1 teaspoon baking powder
1 cup buttermilk
1 cup shredded coconut
1 cup chopped black walnuts

Preheat oven to 350 degrees. Spray a 12 x 9 x 2 inch pan with non stick cooking spray with flour.

With an electric mixer, beat the butter until light and fluffy, about 3 minutes. Add the sugar and beat for 5 minutes. Add the eggs one at a time and beat well. Combine the flour and baking soda in a small bowl. Add to the creamed mixture alternately with the buttermilk, beginning and ending with flour. Stir in the coconut and walnuts. Pour batter into pan. Bake for 45 to 50 minutes. Cool in the pan. Ice with buttercream white frosting.

White Buttercream Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoon milk

Beat butter with an electric mixer at medium high speed until creamy. Of course my Granny beat it by hand. Gradually beat in sugar until smooth. Beat in vanilla and 2 tablespoons milk, adding additional milk if necessary, for desired consistency.

Makes about 2 1/2 cups.

 

[donna]

Here is another recipe with walnuts. This one is a winner for church suppers or dessert for a crowd.

 

[Cpl. Smith]

Sadly can't make this one as I live with people who are allergic to walnuts......

 

[donna]

Sorry about this. I know one has to be so careful.

 

[MRB1863]

WOW! Sounds like a flavorful treat.

 

[donna]

Love walnuts. Bumping for Nut Day, Oct. 22.

 

[mofederal]

My mother used to make this one and I always loved it. My pre diabetes days. I could have a small piece though. Thanks for posting this one @donna.

 

[donna]

After seeing Stiles/Akin thread on Texas Sheet Cake, thought bump this sheet cake. This one is so delicious. It be perfect dessert for the holidays.

 

[donna]

Another great nut, the walnut. It was used in many recipes, like this cake one.

 

[Norm53]

The American Black Walnut is native to 32 states, including Kentucky. I remember the Black Walnut trees on my Grandparent's farm near Lexington, Ky. My Granny would gather walnuts. The flavor of Black Walnuts is distinctive and sets them apart from English walnuts. Granny would use them in many recipes, including pies and cakes. These walnuts are sold in large supermarkets, if you have no walnut trees around. For them to stay fresh, best to store in the freezer.

This recipe is from "The Kentucky Fresh Cookbook" by Maggie Green.

Black Walnut Sheet Cake

1 cup (2 sticks) butter
2 cups sugar
1 teaspoon pure vanilla extract
2 cups unbleached all purpose flour
5 large eggs
1 teaspoon baking powder
1 cup buttermilk
1 cup shredded coconut
1 cup chopped black walnuts

Preheat oven to 350 degrees. Spray a 12 x 9 x 2 inch pan with non stick cooking spray with flour.

With an electric mixer, beat the butter until light and fluffy, about 3 minutes. Add the sugar and beat for 5 minutes. Add the eggs one at a time and beat well. Combine the flour and baking soda in a small bowl. Add to the creamed mixture alternately with the buttermilk, beginning and ending with flour. Stir in the coconut and walnuts. Pour batter into pan. Bake for 45 to 50 minutes. Cool in the pan. Ice with buttercream white frosting.

White Buttercream Frosting

1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoon milk

Beat butter with an electric mixer at medium high speed until creamy. Of course my Granny beat it by hand. Gradually beat in sugar until smooth. Beat in vanilla and 2 tablespoons milk, adding additional milk if necessary, for desired consistency.

Makes about 2 1/2 cups.

Too much sugar, too many eggs. Heart disease is imminent. Didn't anyone eat any healthy foods during the ACW?

 

[Scrubby]

Sounds divine! Thanks for sharing, definitely give it a whirl.

 

[JOHN42768]

Got to be delicious

 

[AshleyMel]

What a great classic recipe! The buttermilk makes it especially delicious!

 

[donna]

This be great dessert to serve for Thanksgiving. Actually for Pennsylvania Dutch Walnut Cake was a Thanksgiving tradition.

 

[NH Civil War Gal]

I LOVE black walnuts! We don't have many of the trees in NH - only in small micro-climates. But fortunately I can buy black walnuts at the store to make this wonderful cake!

@donna, would you get unsweetened or sweetened coconut for this cake?

 

[donna]

You probably could use both but I think I get unsweetened cocoanut.

 

[Georgia]

You know somebody really loves you if they make something with black walnuts in it. Those suckers are a "booger-bear" to get cracked.

 

[Lusty Murfax]

We have many black walnut trees on our farm and over time I have identified several that grow superior tasting nuts. The wife and I collected several buckets of walnuts shortly after they dropped. We were able to save them from the squirrels. Processing them is tedious and messy. They had to be dried, hulled, dried again, cracked and picked. Over a couple of weeks the five/five gallon buckets of unhulled walnuts produced three quart jars of fresh nuts. She'll use them in baking cookies and breads. They also make good snack food with raisins and cranberries.

 

[Georgia]

We have many black walnut trees on our farm and over time I have identified several that grow superior tasting nuts. The wife and I collected several buckets of walnuts shortly after they dropped. We were able to save them from the squirrels. Processing them is tedious and messy. They had to be dried, hulled, dried again, cracked and picked. Over a couple of weeks the five/five gallon buckets of unhulled walnuts produced three quart jars of fresh nuts. She'll use them in baking cookies and breads. They also make good snack food with raisins and cranberries.

They are a definite and unique flavor that remind me of home. Not as commonly used as a pecan due to the efforts which need to be taken to get to the nut meat.
I will share that if you have a toaster pan, cooking the nut and casing in water and then straining and condensing the liquid will give you a beautiful deep ash brown ink which darkens with time.
But, the best part is, the hulls cook away and getting the nut to begin cracking is much easier. Tried and true methods include driving over the hull covered nuts to start the process but, if you can cook them down some, you'll be pleasantly surprised at how easily the process will go.

 

[AshleyMel]

Perfect timing to see this recipe again this year!
Just got a full box and bag of walnuts from a friend! I'm looking for a good nutcracker to tackle the job as we speak!