Walnut Cake

    1 hour 50 minutes

    This is a wonderful, different nut cake, perfect as an after dinner treat with coffee. It is equally good served warm or cold.

    60 people made this

    Serves: 12 

    • 250g butter, softened
    • 1/2 cup margarine
    • 3 cups (750g) sugar
    • 5 eggs
    • 3 cups (375g) plain flour
    • 1/2 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 cup (250ml) milk
    • 1/2 teaspoon vanilla essence
    • 1/2 cup chopped walnuts

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Preheat the oven to 165C. Grease and flour a 25cm ring tin.
    2. In a large bowl cream together the butter, margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts and pour into the prepared pan.
    3. Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the cake comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

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    Reviews in English (31)


    I made this cake for Thanksgiving and it was a major hit! I did increase the walnuts to 1 cup and also increased the vanilla to 1 tsp. The recipe makes a large and heavy cake. Nice texture, moist and crispy shell. Will make again...  -  23 Nov 2007  (Review from Allrecipes USA and Canada)


    Ditto what CINDYDRAPER said. Yum Yum! I love black walnut ice cream, so when I saw this recipe, I had to try it. Delish, not too rich. Even my co-worker who hates walnuts said several times that it was really good! Perfect density and texture in my opinion.  -  31 Mar 2006  (Review from Allrecipes USA and Canada)


    My mom made a cake very similar to this one. I don't know where she got the recipe. However she had a topping that consisted of 4 tbl butter and 4 tbl Karo syrup cooked together for about 3 minutes. She alternated whole walnuts and marashino cherries, about 4 or 5 of each, around the top of the cake and then poured the warm mixture of Karo and butter on top of the cake allowing it to drizzle down the side of the cake. Very pretty as well as yummy.  -  20 Jun 2008  (Review from Allrecipes USA and Canada)