I cannot tell a lie, this cake requires a lot of patience & work. It is worth ALL OF YOUR EFFORTS ONCE IT IS DONE.
The easy part has been done, with my easy to follow steps & picture directions.
The cake is moist, because of the sour cream, apple sauce,& walnut oil. The flavor is outstanding. The nuts adds crunch texture & flavor.
The frosting ELEVATES YOUR TASTE BUDS TO ANOTHER LEVEL. I created this recipe for our Family Reunion this year, & wanted to know if it would meet their approval. It works 2 the MAX. It is enough batter to fill my 30 cup capacity BUNDT pan or 2 reg BUNDT pans
Our Reunion is not until the end of July this year, so this was a trial run. IT WORKED LIKE A CHARM, CAN'T WAIT TO SHARE THIS RECIPE WITH THE FAMILY. preheat oven to 300 degrees F. Add softened butter and walnut oil to mixing bowl and beat till creamy. NOTE: THIS IS A VERY EXPENSIVE CAKE TO MAKE, BUT WORTH THE MONEY & YOUR EFFORTS.
Add both brown & white sugar to butter mixture and continue beating till blended.
Separate eggs into 2 separate bowls, Beat the egg whites to form a meringue, and set aside till needed.
In the bowl with the yolks, add the vanilla bean paste, & black walnut flavoring.
Then add the yolks with the flavoring one at a time to the sugar mixture, & beat until completely blended.
Next add the room temperature sour cream to mixture and continue beating to blend.
Stir in apple sauce and beat just until blended.
In a separate cup or bowl add the Frangelico and evaporated milk together.
SIFT 5 1/2 CUPS FLOUR WITH THE BAKING POWDER, BAKING SODA, SALT & COCOA into a medium size bowl. SAVE THE REMAINING HALF CUP TO COAT THE WALNUTS. Then alternate the flour mixture into the creamed mixture alternately with the liquid milk mixture.
When the batter reaches near the top of the mixing bowl, you will need to:
Switch to a much larger bowl and use a hand mixer and spatula to mix and fold.
Alternate remaining flour mixture, into the much larger bowl,
With remaining liquid mixture. Beat until it is completely mixed.
Combine 1/2 cup flour with the chopped black walnuts,then
Add coated walnuts to cake batter and then stir to blend with a large spatula or spoon.
Add the beaten egg whites into cake batter and gently fold into batter, going from top to bottom all the while you turn the bowl. Until all of the egg whites have been incorporated into the cake batter.
Spray cake pan liberally with Bakers Joy. Be sure to coat the entire tube of the pan and walls of the pan all the way to the top.
Pour batter evenly into cake pan, then smooth out the top with the back of your spatula. Place in 300 degree F. oven and bake for 1 hour and 55 minutes, at which time you should check cake to see if it is done by inserting a strand of spaghetti, or long wooden pick into cake, to see if it comes out clean. DO NOT OPEN THE DOOR DURING THE FIRST HOUR AND 15 MINUTES OF BAKING.
TO MAKE FROSTING: COMBINE BUTTER WITH POWDERED SUGAR, AND BEAT TILL BLENDED. THEN ADD THE softened CREAM CHEESE AND BEAT AGAIN, till mixture is smooth.
Then add the crushed instant coffee granules, coffee flavor, black walnut flavor, & Frangelico, and beat well till blended together.
Add the fancy nut filling, beat to blend. Then add the evaporated milk one tablespoon at a time till desired spreading consistency is reached. Add the chopped black walnuts and stir to blend. Frost cake as desired.
Serve as desired. Refrigerate any left overs. Can store un used frosting in freezer for a later time if desired. I used chocolate covered raisins as a garnish, with additional walnuts, but that is optional.
PLEASE NOTE THAT IF YOU DIVIDE THIS RECIPE IN HALF YOU WILL NEED TO CUT THE BAKING TIME, YOU WILL NOT NEED 1 HOUR AND 55 MINUTES TO BAKE HALF OF THIS RECIPE. PLEASE CHECK AFTER THE FIRST HOUR AND 15 MINUTES, THEN REPEAT AGAIN AFTER AN ADDITIONAL 10 MINUTES OR SO if not fully baked.