Old-Fashioned Black Walnut Pound Cake

Here’s a recipe that any old-time Southern cook has to have in her collection. This is a black walnut pound cake recipe like our grandmothers used to make, and is at least 100 years old. You can serve this cake with our without an icing, but it’s amazing by itself. Nothing beats a nice, warm slice of old fashioned black walnut cake on a chilly autumn day. Enjoy!

4.8 from 19 reviews
Black Walnut Pound Cake
Recipe type: Cake
Cuisine: Dessert
Serves: 12
Prep time:
Cook time:
Total time:
A slice of old fashioned black walnut pound cake is hard to beat!
  • ½ lb margarine or butter
  • ½ cup Crisco
  • 5 eggs
  • 3 cups plain flour
  • 3 cups sugar
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp black walnut flavoring
  • 1 cup evaporated milk
  • 1 cup chopped black walnuts
  1. Cream margarine/butter and shortening.
  2. Add sugar and beat until light and fluffy.
  3. Add eggs, one at a time, and beat well.
  4. Add flavoring and beat well.
  5. Mix ¼ cup of flour with nuts, and sift remaining flour with baking powder and alternately add with milk, starting and ending with flour.
  6. Fold in floured nuts. Do not beat!
  7. Bake in greased and floured tube pan for 1 hour and 20 minutes in 325 degree oven.
Nutrition Information
Serving size: 1 slice Calories: 417 Fat: 31.9 g Saturated fat: 12.7 g Unsaturated fat: 8.8 g Carbohydrates: 25.1 g Sugar: 0.3 g Sodium: 179.5 mg Fiber: 1.6 g Protein: 8.5 g Cholesterol: 117.7 mg


About MamaPeggy.com

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.


67 Responses to Old-Fashioned Black Walnut Pound Cake

  1. Linda Vincent August 3, 2017 at 1:15 am #

    Great Love old recipes.Would like to find more. .

  2. reba whaley November 1, 2016 at 12:11 pm #

    i would love getting more recipes from you. first time i have seen this site. I am leaving my email. thanks Reba Whaley

  3. Beth November 1, 2016 at 10:41 am #

    Pinned this to my Autumn recipes board, can’t wait to try it. We have black walnuts and I try to keep black walnut flavoring to go in an old fashioned pumpkin bread that I make. I love the smell of black walnuts, and their rich flavor! Thanks for the recipe

  4. Brenda August 6, 2016 at 12:01 pm #

    I would love to follow you. How can I do this? I am from the deep south and miss a lot of the more southern recipes. I do try my best to eat healthy, so o some of the recipes, I would be using other ingredients,like coconut oil or olive oil verses other oil.

  5. Jane denton August 1, 2016 at 9:07 pm #

    Is there an icing for this cake? My mother made something called a minute icing

    • Pamela McLeod November 1, 2016 at 5:19 pm #

      My mama made Crisco Icing
      She never measured it
      Powdered sugar, Crisco,vanilla, dash of salt and enough milk to bring it to a spreading consistency..it was sooooo good..

      • Red December 4, 2017 at 9:14 am #

        Hey Pam! **Red waves hi to Pam who’s in the kitchen!** Did we have the same Mama?😁 I remember her doing the exact same thing!

    • Juanita January 15, 2017 at 11:38 pm #

      A childhood memory of mine is Black Walnut Cake with Caramel Icing. Boy do I miss my mother and her making this cake. Only hers was a layered cake, not pound cake.

  6. judy malone July 31, 2016 at 2:34 pm #

    Is there a basic icing for this walnut pound cake? I have a sweet tooth (sigh) and just love that extra sweetness even if I don’t need it! I know most cakes just use some powdered sugar and some type of liquid to make icing. But, what goes with Walnut cake? I am 67 and never been one of those good old Southern cooks, but I try! Love the stewed potatoes that was another recipe. All stars! From Sweet Lips community in Chester Co., TN. West Tenn.

    • Bobby Mcbride October 31, 2016 at 10:42 pm #

      I just made a black walnut frosting using butter, powder sugar, milk and walnut extract. I also added finely chopped black walnuts. Its really sweet and good.

    • Vickie Vanhoy November 7, 2016 at 7:31 am #

      Judy a cream cheese or a plain vanilla butter icing goes good with the black walnut cake. I make black walnut layer cake. And I use either one on it and it’s always a hit, or at least I never have leftovers. If it’s not all eaten people want to take a slice or two home.

  7. annette July 26, 2016 at 2:56 pm #

    I myself love blk walnut pound cake. I hav tried this receipe & it’s delious. Ty for sharing it.

  8. deedee May 10, 2016 at 6:22 pm #

    I have a question, would it be possible to prepare this in a reg cake pan (9 x 13)? Cant find a tube cake pan here in Mexico. Bundt pan yes, tube no. HELP!!!!!!!

    • June Young August 3, 2016 at 5:26 pm #

      You can use any pan. Just don’t over fill.
      Could even make layer cake with cream cheese with blaskwalnuts and flavoring!

      • Ann Williams Phillips January 5, 2018 at 1:51 pm #

        A tube pan and a bundt pan are same.

    • Louise Hunt November 4, 2016 at 11:11 am #

      you can place an empty can in the center of a regular cake pan.

    • Velma White Griffith November 5, 2016 at 9:06 am #

      Your bundt pan would work just fine.

    • Red December 4, 2017 at 9:11 am #

      Hey hun June has a great idea. Sure you can use a Bundt pan just like it was said don’t over fill it. Now you’re set on go!!😊

  9. RuthieAnn April 27, 2016 at 5:51 pm #

    My mother made delicious black walnut cakes with caramel icing. It was definitely a match made in heaven.

    • June Young August 3, 2016 at 5:28 pm #

      Ok!would love recipe for the icing! Thanks in advance!

    • Freida November 1, 2016 at 8:00 pm #

      Oh my goodness, that caramel icing sounds fantastic…

  10. Frances January 11, 2016 at 10:51 pm #

    Can I use raising in the place of walnut .

  11. Jane Nelson November 29, 2015 at 5:49 pm #

    Could I use a bundt pan for this recipe?

    • Macy darling January 2, 2016 at 4:09 pm #

      I had the same question and so I just tried it!!! It fits in my bundt pan and so far so good.

  12. Jill Slawson November 15, 2015 at 2:27 am #

    Since this an old recipe and Crisco has changed it’s product dramatically do you still use the new Crisco with the same results? I’ve found my favorite molasses cookie recipe that used Crisco was awful when the Crisco formula was changed.

    • Kevin November 15, 2015 at 3:07 am #

      We’ve had good results with just using more butter. That might make a good substitute for the Crisco. I’ve made breakfast gravy with nothing more than butter for fat, so I would think the same logic would work here. Although, if you can find locally-sourced organic lard, that would work, as well.

      • Jill Slawson November 15, 2015 at 8:01 am #

        Kevin… I do render my own leaf lard. So you think that would work well? I hate using all those ingredients only to having a recipe fail. Also did I read that the recipe should be baking soda, not powder… or a combo of both? What in this recipe would be the acid that the soda is needed to neutralize?

        • Kevin November 24, 2015 at 10:03 am #

          The recipe calls for baking powder, so there should be no problems with acidity. As for the leaf lard, I have no idea. We’ve never used it. But if you’ve had good results with it in other recipes, I don’t imagine there’s any reason to expect it to be different here. There’s always a chance substitutions will have unexpected results, but there’s really only one way to know for sure. πŸ™‚

      • Jill Slawson November 27, 2015 at 8:41 am #

        Hi Kevin, I used all butter and it seems fine although I’ve not tasted it yet. Do you know if there is a frosting recipe used with this cake or is traditionally served plain?

    • Gayle Hales March 27, 2016 at 3:48 am #

      I had excellent results with leaf lard.

      • alicebartlett November 1, 2016 at 11:44 pm #


    • Sara December 23, 2017 at 8:31 pm #

      I have a question about the Crisco. Is this liquid Crisco from the bottle or solid from the can?

  13. debbie l November 14, 2015 at 2:52 pm #

    this was the first cake i ever made from scratch and i was so proud of myself because it was the best and everyone who had a piece loved it thank you for putting it online

    • Kevin November 15, 2015 at 3:08 am #

      Glad to hear it turned out well, Debbie. πŸ™‚

  14. Kimberly West September 11, 2015 at 10:14 am #

    I first made this cake back in March 2015. The only change I made was, I used a pound of butter and no Crisco as I did not have any. This cake turned out so great. It was also delicious. I only got one tiny piece. The cake was gone in about 4 hours. I have made it 7 times since and it is still great. I have nicked named it the disappearing cake.

  15. deborah Thompson June 10, 2015 at 6:02 pm #

    I love this site with all your old recipes. Today is the first time that I ever seen it.

  16. Alana March 17, 2015 at 8:14 pm #

    I just compared this recipe to the one I got from an older lady in our family (distant cousin). It is right on with yours except hers has Butter Extract instead of Black Walnut. So other than that difference, I can say that this cake is AMAZING!!!!! I love love love the old recipes of days gone by that are tried and true! Getting harder to find them. I can’t wait to look around this site at your other recipes and see what else I can find. Thanks for sharing!!

  17. Dorothy williams December 23, 2014 at 7:06 am #

    Just found this recipe sounds great gonna try it . What iceing would go with it ?

  18. Debbie January 12, 2014 at 11:30 pm #

    I am excited to try this walnut cake but having trouble finding black walnut flavoring any ideas ???

    • MamaPeggy.com January 13, 2014 at 6:44 am #

      If you can’t find black walnut flavoring or black walnut extract locally, you can order many different varieties from Amazon.com. We get some of our harder to find spices that way.

      • sumi September 24, 2015 at 2:30 am #

        could you pls tell all the quantities in walnut pound cake in grams.


        • deedee May 10, 2016 at 6:13 pm #

          Just go to translator weights and measurements from cups/ounces to grams! I have to do this all the time (living in Mexico everything is metric).

      • Kay Hall November 19, 2017 at 4:13 pm #

        Ora meat market in Shelby NC has it.

      • Doris Church December 30, 2017 at 12:26 pm #

        Try HAPPY HOMES FLAVORING. I use it all the time. Wonderfu. Lots of churches sell this as a fund raiser. Am from NC

    • Sonja Chappell June 10, 2014 at 7:56 pm #

      Try almond flavor.

    • Elaine Johnson December 19, 2014 at 7:22 pm #

      There’s a little market called Millers Farm in Brandywine Md .I found black walnut extract there.I was so excited

    • Mark January 17, 2015 at 2:58 am #

      Penzey’s Spices. They have the finest quality spices I’ve ever used, and they’re not outrageously expensive.

    • Shirley Dailey May 20, 2017 at 4:31 pm #

      My grandma used almond extract and I loved her cake.

  19. sylvia quevedo January 7, 2014 at 10:22 pm #

    Where to find black walnuts?

    • MamaPeggy.com January 13, 2014 at 6:46 am #

      If you can’t find black walnuts at a local vendor or supermarket, they can be ordered online through businesses such as Hammons Nut Emporium.

    • Sonja Chappell June 10, 2014 at 7:57 pm #

      Try Walmart

    • Elaine September 30, 2015 at 12:29 am #

      I found them at Sam`s Club… Best place to buy them..

    • Sherri September 17, 2016 at 4:24 pm #

      Online at hammon’s black walnut emporium

    • Doris Church December 30, 2017 at 12:29 pm #

      Love. Wal-Mart has them. The Amish people also has them.

  20. virginia thomason January 6, 2014 at 9:05 pm #

    do u have the recipe for red velvet cake??

  21. nancy shoop January 6, 2014 at 8:16 pm #

    Love this black walnut recipe hoping to try this weekend

  22. Juanita Walker January 6, 2014 at 7:08 pm #

    I would love to make this cake but I can’t find the icing recipe . Would you please send it to me? My grandson is the Marines and coming home in 3 weeks and he loves Red Velvet Cakes. thank you.

  23. Darlene January 4, 2014 at 4:40 pm #

    Thanks for sharing this recipe. It brought back lots of memories; my daddy would crack out black walnuts and sell to pay his property taxes. My mama would bake two walnut cakes, one with whole kernels and one with finely chopped kernels so she could eat some of it (she had one side of her jawbone removed due to cancer). I try to keep black walnuts on hand and use them for a black walnut, fresh apple cake. Happy New Year!

    • Jackie Nez January 19, 2015 at 12:35 pm #

      Darlene – I have two black walnut trees on my property and have planted them for the squirrels. I know I can use the green husks to stain and darken wood, but didn’t realize that the nut meats could be used in foods. Is there a special way of drying or roasting them to be edible? I love them as a tree because they grow quickly (straight and tall), and the leaves seem to disintegrate into the ground in the fall – no raking required. You can reach me on Facebook – JackieNez

      • Melissa May 2, 2016 at 12:35 am #

        Let your green husk dry or turn dark. You can take them to your local co-op or feed store and they can husk them in a machine. Then you just have to crack or shell them. It hard work! But,rewarding!

      • deedee May 10, 2016 at 6:19 pm #

        Oh God yes–coming from Iowa, these trees are a blessing! My parents moved to California so every year I would drive out in the country searching for black walnut trees, gather them, husk them, dry them well, crack them with a hammer all winter then in spring send my mother 5 gallon bags of shelled nuts. They were available in California, but VERY expensive. My Father would eat them by the handfuls. Once the green outer husks dry to black,this is where the original walnut stain comes from. Be careful with the juice/stain–you’ll never get it off your hands. Used to be embarrassing, but worth it. I live in Mexico now and I miss those wonderful nuts.

      • deedee May 30, 2016 at 6:27 pm #

        Yes you pick them off, tear off the outer husks and place them in the sun to dry.It will take awhile for them to dry, to test them, take your trusty hammer and whack em open. They are awesome to eat–we always used them the most at Christmas time because they arent falling off the tree until October in Iowa. They best way I learned to make sure they nuts were good inside was to put them in a bucket of water–if they float, the nuts are no good. Then husk the good ones and let dry a month or so. Our winters were always spent picking out the meats from the shells for the next years candies. They freeze easy too–just make sure they are good and dry.

  24. Cindy Case January 4, 2014 at 2:04 pm #

    I needed this! Thank You!! GREAT!!!

  25. Peggy Pumphrey January 4, 2014 at 12:17 pm #

    This my first time seeing your recipes.
    Would love to make this one. I am 68 years old and enjoy the older recipes.

  26. Tonja Smith November 3, 2013 at 4:03 am #

    Thank you for posting this recipe. I have been looking for a good pound cake recipe for a few years now. I contacted http://www.thekitchenwhisperer.net on facebook and ended up here! πŸ™‚ I made this cake this week and it tastes just like the one my “Ma G” used to make. It was great!

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