Black Walnut Cake with Sour Cream Frosting, Fruit Cake

Black Walnut Cake

  • 2 cups flour
  • 2 ¾ tsp. baking powder
  • ¼ tsp. salt
  • 2/3 cup butter or margarine
  • 1 ½ cups sugar
  • 1 tsp. vanilla
  • 3 eggs
  • ¾ cups milk
  • 1 ½ cups ground black walnuts

Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Separate the egg yolks from the egg whites. In a small bowl whisk the 3 eggs yolks. In another bowl beat the egg whites until they are stiff. In another bowl sift together the flour, salt and baking powder. In a large mixing bowl cream the butter or margarine, sugar and vanilla together. Add the beaten egg yolks to the creamed mixture and beat thoroughly. Add the dry ingredients and the milk to the mixing bowl slowly, alternating between the milk and dry ingredients as you add them.

Beat well after each item is added to the mix. Stir in the nuts and then gently fold in the stiffly beaten egg whites. Spoon the cake batter into the two prepared baking pans and bake in the preheated oven for about 30 minutes. Cake is done when a toothpick inserted in the center comes out clean.

Sour Cream Frosting

  • ½ stick butter or margarine, softened
  • 1 cup sour cream
  • 1 ½ cups granulated sugar
  • ½ cup firmly packed light brown sugar
  • 1 ½ cups confectioners’ sugar, or as needed
  • 1 tsp. vanilla
  • 1/8 tsp. salt

In a medium heavy saucepan over medium heat, combine the granulated sugar, brown sugar, sour cream, butter or margarine and salt. Cook this mixture while stirring constantly until it begins to boil. Lower the heat and simmer for 5 minutes or until the mixture begins to form a thin thread when dripped from a fork. Remove the pan from the heat and pour into a medium bowl.

Cool for 10 minutes, stir in the vanilla and beat for about 5 minutes or until frosting has cooled to room temperature. Beat in some of the confectioners’ sugar, a little at a time, until the frosting has reached the spreading consistency you prefer.

Fruit Cake

  • 1 1lb. jar mixed fruit
  • ½ lb. dark seedless raisins
  • ½ lb. dates, chopped
  • ½ lb. figs, chopped
  • ½ lb. candied cherries
  • ½ lb. glazed pineapple pieces
  • 4 ½ cups flour
  • ½ cup shortening
  • ½ lb. butter
  • 1 cup milk
  • 1 lb. dark brown sugar
  • 5 eggs
  • ½ cup dark molasses
  • 1 tsp. baking powder
  • 4 tsp. cinnamon
  • 1 Tbsp. ground cloves
  • 1 Tbsp. mace
  • 1 pinch nutmeg
  • 1 pinch salt
  • 1 Tbsp. rum

Set aside a few of the cherries and pineapple to decorate the top of the cake. Preheat oven to 300 degrees F. Grease and flour a 9 or 10-inch tube cake pan. In a bowl combine the mixed fruit, raisins, dates, figs, candied cherries and glazed pineapple. Add ½ cup of the flour to the fruit and toss to coat. In another bowl cream the shortening, butter and milk together. Add the sugar and mix well and then add the eggs and again mix well. Sift the remaining flour, baking powder, cinnamon and salt together.

Slowly add the flour mixture to the egg and sugar mixture and mix well. Stir in the fruit mixture and the molasses. Stir in the cloves, mace, and nutmeg. Finally stir in the rum. Spoon the batter into the prepared pan. Decorate the top of the cake with the reserved cherries and pineapple. Bake in the preheated slow oven for about 2 hours. Allow cake to partially cool in pan before removing from pan. Allow cake to finish cooling on wire rack. To store cake wrap it tightly in foil and keep in a cool place, but not the refrigerator. (If desired, cake may be rushed with additional rum before wrapping.)