This is a print preview of "Walnut Cake" recipe.

Walnut Cake Recipe
by Marlin Rinehart

Walnut Cake

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.

Rating: 3.9/5
Avg. 3.9/5 4 votes
Prep time: United States American
Cook time: Servings: 16

Goes Well With: hot tea, coffee

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

Directions

  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.