First of all, this is the BEST pound cake ever to exist! Everyone I gave it to also agrees! And no, I’m not bragging about myself; this is my Nana’s recipe. Almost every time I see my Nana I request this pound cake. In college, when I would see her, she would make me one cake to eat now and share with my friends, and one to put in the freezer to save for later. The cake from the freezer always tastes just as good! I added orange to her recipe, and I love how the cake comes out with a thin, crunchy crust all around the outside, while the inside stays super moist. This is the perfect dessert to please the crowds during the holidays! Give it a try and let me know what you think.
Black Walnut Orange Pound Cake
- 1 1/2 cups butter
- 1 (8oz) package cream cheese
- 3 cups sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1/2 tsp black walnut flavoring
- 3 cups all purpose flour
- 1/8 tsp salt
- 4 oz chopped black walnuts
- zest from 1 orange
Bring the butter and cream cheese to room temperature.
Preheat the oven to 300 degrees.
Beat the butter and cream cheese until creamy, at a medium speed.
Gradually add the sugar, beating until well combined.
Add the eggs, one at a time, beating until well combined.
Add the vanilla and black walnut flavoring, beating until combined.
Add the salt.
Gradually add the flour, beating until just combined, at a low speed.
Add the walnuts and orange zest and stir until just combined.
Grease one small and one large bundt pan and pour batter into the pans.
Bake on the lower oven rack for 1 hour or until an inserted toothpick pulls out clean.
Remove the cake from the pan and place on a cooling rack until cool.
I know the batter will fit into one large bundt pan, but doing it Nana’s way and splitting the cake batter between two smaller pans, creates a moister cake. I ignored her direction and put all the batter into one pan and found that the top of the cake becomes a little dry.