Maryland Black Walnut Cake
1-1/2 cups chopped black walnuts
1 cup butter, softened
1-1/2 cups granulated sugar
3 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup powdered sugar
Vanilla ice cream (optional)
Sliced fresh strawberries (optional)
Pulse black walnuts in a food processor 8 to 10 times or until finely
ground; set aside. Beat butter at medium speed with an electric mixer until
creamy; gradually add granulated sugar, beating until light and fluffy. Add
egg yolks and vanilla, beating just until blended.
Sift together flour, baking powder, and salt; add to butter mixture
alternately with milk, beginning and ending with flour mixture. Beat batter
at low speed just until blended after each addition.
Beat egg whites at medium speed with an electric mixer until stiff peaks
form; fold into batter. Fold ground walnuts into batter. Spoon batter evenly
into a greased and floured 10-inch Bundt pan.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool
completely on wire rack. Sprinkle evenly with powdered sugar. Serve with
vanilla ice cream and sliced fresh strawberries, if desired.
Yield Makes 12 servings
Chef: John Shields John Shields, Baltimore, Maryland , Southern Living,
APRIL 2005 Chesapeake Bay Cooking