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4 votes | 2936 views

This cake is full of walnuts and is enhanced with the delicate flavor of cognac or brandy. It’s similar to a pound cake but lighter in texture. It bakes slowly in a cool oven and is perfect for nibbling with a cup of hot tea or coffee. I've been baking this cake for nearly 40 years.

Prep time:
Cook time:
Servings: 16


Cost per serving $0.83 view details


  1. Beat butter until light; gradually beat in sugar until smooth. Beat in egg yolks.
  2. Mix together the milk, brandy and vanilla; set aside. (If it curdles, it’s OK.)
  3. Sift flour with salt. Mix flour mixture and liquid mixture alternately into the butter mixture. Add chopped walnuts to the batter.
  4. Beat egg whites until foamy, add cream of tartar, and continue beating whites until they hold definite peaks. Fold meringue into the batter gently but thoroughly, being careful not to deflate them too much.
  5. Pour mixture into a greased and floured 10-inch tube pan. Bake at 275° F. for 2½ to 3 hours, or until it tests done. Cool a few minutes, then remove from pan and cool completely.
  6. Sift confectioners’ sugar over the top before serving.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 112g
Recipe makes 16 servings
Calories 432  
Calories from Fat 208 48%
Total Fat 23.83g 30%
Saturated Fat 12.11g 48%
Trans Fat 0.0g  
Cholesterol 117mg 39%
Sodium 187mg 8%
Potassium 134mg 4%
Total Carbs 47.57g 13%
Dietary Fiber 1.2g 4%
Sugars 26.0g 17%
Protein 6.45g 10%



  • Foodessa
    May 6, 2010
    Omega 3 from all those walnuts...and of course a good shot of spirits...may just make my winning list of pound cake choices.
    I however, am a little concerned about all that butter. I may just have to substitute a little grapeseed oil to balance at least a part of the recipe. Hope you don't mind too much ;o)
    Thanks for sharing your lovely recipe.
    Flavourful wishes, Claudia
    This is a variation
    • Patricia Turo
      May 7, 2010
      My fathers favorite cake was walnut cake. I have my mother's recipe but I like the idea of the brandy or cognac. Will try this one. Thanks for the recipe.
      This is a variation

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