Mom McGee's Black Walnut Pound Cake

Debbie Thurmond


Pound Cakes are one of my all time favorite desserts. I love the simple goodness of them. This Black Walnut Pound Cake has to be at the top of my list. Like so many of my favorite recipes, this recipe came from my Grandmother. Whenever I make it, I am always taken back in time, remembering all the hours I spent standing in a chair next to my Grandmother as she made her wonderful dishes. Life was so simple then. I was so young and my Grandmother's kitchen was my favorite place to be. Please enjoy this recipe.

★★★★★ 2 votes
30 Min
1 Hr 30 Min


1 c
butter, room temperature
1/3 c
3 c
3 c
all purpose flour
1/2 tsp
baking powder
1 c
1/2 tsp
1/2 - 3/4 c
black walnuts, finely chopped


1Do NOT preheat oven.
2Beat butter and shortening ustil smooth and creamy. Add sugar and beat at medium speed for 5 minutes. Add eggs, one at a time and beat until well blended.
3In a small bowl combine the flour with the baking powder. Add slowly into the butter/sugar mixture, alternately with the milk until just blended.
4Stir in vanilla. Fold in the chopped walnuts and pour into a greased, floured 10-inch tube pan or bundt pan.
5Place in a cold oven and bake at 325 degrees for 1 1/4 or 1 1/2 hours until done. Test for doneness with a toothpick. Cool in pan for 30 minutes. Remove from pan and continue to cool on a rack or turn out on a cake plate. Glaze if desired. Enjoyed.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Heirloom