Linda'S Black Walnut Pound Cake Recipe

Name: Linda'S Black Walnut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks margarine; 1/2 c. Crisco; 1 pt. sour cream; 5 eggs; 1 c. black walnuts, chopped; 3 c. plain flour; 3 c. sugar; 1/2 c. milk; 1/2 tsp. baking powder; 1/2 tsp. salt; 1 Tbsp. black walnut flavoring; 1 tsp. vanilla

Servings: persons

2 sticks margarine
1/2 c. Crisco
1 pt. sour cream
5 eggs
1 c. black walnuts, chopped
3 c. plain flour
3 c. sugar
1/2 c. milk
1/2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. black walnut flavoring
1 tsp. vanilla

1
Take 2 tablespoons of flour and coat nuts; set aside.
2
Cream sugar, Crisco and margarine until smooth.
3
Add eggs, one at a time, until smooth.
4
Add eggs one at a time until blended.
5
Add sour cream.
6
Mix dry ingredients alternately with milk.
7
Add flavoring and nuts and blend well.
8
Pour into greased and floured tube pan. Bake at 325u00b0 for 1 hour.
9
Turn oven to 300u00b0 and bake for 1/2 hour. Check cake last 30 minutes.
10
May not take that long.
11
Cool 15 minutes before removing from pan.

2018

kcal

Calories

Fat

330

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 sticks margarine, 1/2 c. Crisco, 1 pt. sour cream, 5 eggs, and more.

Yes, Linda'S Black Walnut Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Linda'S Black Walnut Pound Cake

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