Black Walnut Pound Cake
Ingredients
- 1/2 cup cream cheese, room temp
- 3 cups sugar
- 6 eggs, yolks and whites separated
- 3 cups cake flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon pure vanilla extract
- 1/8 cup can evaporated milk
- 6 egg whites
- 1 1/2 cup black walnuts
Temperature: 325 ° F
Instructions
Preheat oven to 325 F.
Grease a Charlotte bundform pan with Baker's Joy.
In a stand mixer cream the butter, sour cream, and cream cheese until smooth.
Beat in the sugar til smooth.
Beat in the egg yolks one at a time until blended.
In a separate bowl mix together the flour, baking powder, and salt.
Combine into the mixing bowl for 2 minutes.
Add the vanilla, and milk into bowl and mix til smooth.
Mix in the egg whites just until incorporated, do not over mix.
Remove bowl from mixer and fold in the black walnuts. Be careful not to overmix.
Pour batter into the pan.
Place in center of oven and bake for 1 hour or until a cake tester inserted into cake comes out clean.
Turn cake onto a wire rack and cool covered with a towel.
Instructions
Preheat oven to 325 F. Grease a Charlotte bundform pan with Baker's Joy. In a stand mixer cream the butter, sour cream, and cream cheese until smooth. Beat in the sugar til smooth. Beat in the egg yolks one at a time until blended. In a separate bowl mix together the flour, baking powder, and salt. Combine into the mixing bowl for 2 minutes. Add the vanilla, and milk into bowl and mix til smooth. Mix in the egg whites just until incorporated, do not over mix. Remove bowl from mixer and fold in the black walnuts. Be careful not to overmix. Pour batter into the pan. Place in center of oven and bake for 1 hour or until a cake tester inserted into cake comes out clean. Turn cake onto a wire rack and cool covered with a towel.
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