Black Walnut Pound Cake with Red Wine Glaze

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1 cup butter
1/2 cup shortening
2 cups sugar
1 cup brown sugar
5 eggs
3 cups flour
1 tsp. baking powder
1 cup buttermilk
1 tsp. vanilla
1 tsp. Black Walnut Oil
2 cups Black Walnuts
1 cup raisins
1 cup red wine
2 cups powdered sugar


8 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
3 Tbsp. flour

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Soak raisins in red wine for an hour or overnight. Drain and reserve the liquid. Cream together butter, shortening and sugars. Add eggs, one at a time, mixing well. Combine flour and baking powder in a separate bowl. Add 1/3 of the dry ingredients and mix well. Add 1/3 of buttermilk. Alternate dry ingredients and milk. Add vanilla and black walnut oil. Fold in raisins and black walnuts.

To make the filling, beat together cream cheese, sugar, vanilla and flour. Prepare the bundt pant. Add 1/2 of cake batter and spoon in the filling. Cover with rest of cake batter. Bake at 325 degrees for 1 hour and 25 minutes. Let cake cool on a rack for 30 minutes. Remove, and then let cake cool completely.

Make glaze with 2 cups of powdered sugar, and 4 Tbsps. of the reserved wine. You may need to add a little more wine. Put the cake on your serving platter, spoon the glaze on to the cake. For added decoration, reduce the rest of the wine to a thick syrup to drizzle over the cake.

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