Ingredients
- 1½ cups (3 sticks) pure butter
- 2 cups sugar
- 6 eggs, separated
- ¾ cup milk
- ¼ cup brandy or cognac
- 1 teaspoon vanilla
- 3½ cups sifted flour
- ¼ teaspoon salt
- 2 cups coarsely chopped walnuts
- 1 teaspoon cream of tartar
- Confectioners’ sugar
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Walnut Cake
Time: 30 minutes prep, 2½ hours cook
Servings: 16
Directions
- Beat butter until light; gradually beat in sugar until smooth. Beat in egg yolks.
- Mix together the milk, brandy and vanilla; set aside. (If it curdles, itâs OK.)
- Sift flour with salt. Mix flour mixture and liquid mixture alternately into the butter mixture. Add chopped walnuts to the batter.
- 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.
- 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.
- Sift confectionersâ sugar over the top before serving.
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Summary
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.
Reviews
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, ClaudiaThis is a variation
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
