Ohhhhhhh, I'm so excited to see this recipe!!! My sweet mom used to bake this from scratch and use fresh black walnuts that my dad would crack and hull out for her....God Bless you and thank you for the video... much love from EAST TENNESSEE ❤️❤️🙏🙏🙏🙏 ❤️❤️❤️❤️❤️
When my brothers and I were kids, our job was to hull the black walnuts. I hated the job, but I loved the way my hands smelled when we got done, lol. I'm so happy that my video brought back some good memories for you. Thank you so much for watching!
I really enjoyed your video. Thank you so much for showing how you made the cake and explaining the process. In particular," sift then measure the flour". When you said those words I could hear my mom telling me that many, many years ago. A precious memory.
You are so welcome! I'm happy that my video brought back such precious memories for you. I'm so glad that you stopped by, thank you so much for watching!
That looks really good I know it taste good too ! My mom used to make a pecan date nut pound cake she did not do a glaze for it but after it cooled she would lightly moisten it with some type of wine and cover it with foil until Christmas Day mercy it was so good.But no one i asked never heard of the cake I thank God for the baker’s on TH-cam😀 Mrs. Elaine I love black walnuts would dates have work good in that cake too or would the recipe have to be completely changed. I have never made a homemade cake in my life but I’m willing to try because it’s one of my favorite.
My wife is in a play, during which she mentions her mother's black walnut pound cake. I had never heard of a black walnut, but decided to make this for her and the cast. I'm not 100% sure how I feel about black walnuts, but this recipe is amazing. It is rich, and dense and moist and just a great all around pound cake recipe. I used your caramel nut glaze from a different version you posted, and it was fantastic. Thank you for the recipe and the great video.
Mrs.Elaine , that cake looks so scrumptious 😋 My mom used to make a pecan date nut pound cake but she didn’t do a glaze for it. After it cooled she would moisten it lightly with some kind cooking wine then she would cover it in foil until Christmas 🎄 I never wrote down the recipe when I was a little girl 👧 no one I ask now never heard of the cake, I really thank the Lord for the baker’s on TH-cam 😀 Mrs.Elaine, do you think dates would work in the walnut cake or pecan with your same Recipe ? I’ve never made a cake in my life i’m willing to try because it’s one of my favorite cakes . Please excuse all these comments of mine I kept hitting the wrong button and I didn’t realize they all went through 😀
Hey there Sandra! Your mom's cake sounds great! I think adding dates to this recipe would be fine and probably help to keep it moist. You could also leave off the glaze, if you wanted to. I may have a similar recipe someplace to your moms. It almost sounds like a bourbon pecan pound cake, but I'm not sure. I'll see what I can find later on and get back with you. Thanks so much for watching!
I always list the ingredients in the description below the video and mixing and baking instructions are found in the video. Hope this helps, have a great day, thanks for stopping by!
Hey Ms. Elaine. Thank you for sharing this recipe. I do have a question. I know the recipe calls for 1/2 c shortening. Each time I use any shortening in my cakes they get to crusty. Can I use all butter, 3 sticks? I can't wait to try.
Hey there, Jackie! I've never tried making this with butter, but I don't believe that it would hurt anything. If you try it with butter, please let us know how it turns out. Thanks for watching!
Hey there Bobby, I don't know why you couldn't use pecans, just omit the black walnut flavoring and it should be fine. Happy Thanksgiving and thanks for watching!
The original recipe states to "add the eggs one at a time, mixing well after each addition." Butter is about 80% fat, while eggs contain large amounts of water. So any time you add more than a single egg to creamed butter, it’s best to do it slowly to give the mixture time to thicken and emulsify, otherwise the cake's texture will be affected. A good pound cake will be very dense, but moist and rich, not dry and crumbly. Adding the eggs one at a time will ensure that you get a good texture in your pound cake when making them from scratch. Thanks for watching!
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THIS recipe is better than most... The addition of Black Walnut flavoring really makes a difference...
I really need to make this. Thank you so much.
Thank you so much! I haven't made this one in a while, but it is delicious! I hope you can try it. Thanks for watching!
Ohhhhhhh, I'm so excited to see this recipe!!! My sweet mom used to bake this from scratch and use fresh black walnuts that my dad would crack and hull out for her....God Bless you and thank you for the video... much love from EAST TENNESSEE ❤️❤️🙏🙏🙏🙏 ❤️❤️❤️❤️❤️
When my brothers and I were kids, our job was to hull the black walnuts. I hated the job, but I loved the way my hands smelled when we got done, lol. I'm so happy that my video brought back some good memories for you. Thank you so much for watching!
I really enjoyed your video. Thank you so much for showing how you made the cake and explaining the process. In particular," sift then measure the flour". When you said those words I could hear my mom telling me that many, many years ago. A precious memory.
You are so welcome! I'm happy that my video brought back such precious memories for you. I'm so glad that you stopped by, thank you so much for watching!
That looks really good I know it taste good too !
My mom used to make a pecan date nut pound cake she did not do a glaze for it but after it cooled she would lightly moisten it with some type of wine and cover it with foil until Christmas Day mercy it was so good.But no one i asked never heard of the cake I thank God for the baker’s on TH-cam😀 Mrs. Elaine I love black walnuts would dates have work good in that cake too or would the recipe have to be completely changed. I have never made a homemade cake in my life but I’m willing to try because it’s one of my favorite.
You explain things very well why do the things you do along with the consequences 🤗
Thank you very much!
My wife is in a play, during which she mentions her mother's black walnut pound cake. I had never heard of a black walnut, but decided to make this for her and the cast. I'm not 100% sure how I feel about black walnuts, but this recipe is amazing. It is rich, and dense and moist and just a great all around pound cake recipe. I used your caramel nut glaze from a different version you posted, and it was fantastic. Thank you for the recipe and the great video.
Aw, you just made my day, thanks so much! Thank you for trying this recipe and sharing your results. Have a great rest of the week!
Elaine, I made this cake it turned out magnificent, thank you so much for showing me step by step..
Aw, you just made my day, thanks so much for letting me know that you enjoyed this recipe. Have a great New Year!
Thank you for sharing your recipe and your cooking skills as my cakes have turned out perfect everytime. Stay safe and God Bless
You are so welcome and I'm so glad that I've been able to help you. Stay safe and God bless you, as well. Thanks so much for watching!
This was wonderful. Thank you for sharing the recipe.
Looks so yummy, putting this on my list of things to make 2021!
It's a very moist and rich cake, I think you'll enjoy it. It freezes very well. Thanks so much for watching!
Mrs.Elaine , that cake looks so scrumptious 😋
My mom used to make a pecan date nut pound cake but she didn’t do a glaze for it.
After it cooled she would moisten it lightly with some kind cooking wine then she would cover it in foil until Christmas 🎄 I never wrote down the recipe when I was a little girl 👧 no one I ask now never heard of the cake, I really thank the Lord for the baker’s on TH-cam 😀 Mrs.Elaine, do you think dates would work in the walnut cake or pecan with your same Recipe ? I’ve never made a cake in my life i’m willing to try because it’s one of my favorite cakes .
Please excuse all these comments of mine I kept hitting the wrong button and I didn’t realize they all went through 😀
Hey there Sandra! Your mom's cake sounds great! I think adding dates to this recipe would be fine and probably help to keep it moist. You could also leave off the glaze, if you wanted to. I may have a similar recipe someplace to your moms. It almost sounds like a bourbon pecan pound cake, but I'm not sure. I'll see what I can find later on and get back with you. Thanks so much for watching!
I finally found the recipe
I always list the ingredients in the description below the video and mixing and baking instructions are found in the video. Hope this helps, have a great day, thanks for stopping by!
Holy mother of god, this looks incredible! On the list to make. Very inspiring.
Thank you Rob, you won't be disappointed. I'm happy that you stopped by, thanks for watching!
Hey Ms. Elaine. Thank you for sharing this recipe. I do have a question. I know the recipe calls for 1/2 c shortening. Each time I use any shortening in my cakes they get to crusty. Can I use all butter, 3 sticks? I can't wait to try.
Hey there, Jackie! I've never tried making this with butter, but I don't believe that it would hurt anything. If you try it with butter, please let us know how it turns out. Thanks for watching!
My grandmother used to make a walnut cake but she put strawberries in it it looks similar to what you’re making
I never thought of strawberries, sounds great! Thank you for stopping by.
Can I use pecans
Hey there Bobby, I don't know why you couldn't use pecans, just omit the black walnut flavoring and it should be fine. Happy Thanksgiving and thanks for watching!
Why do you have to turn off the mixer to add each egg? The more you mix your sugar, butter, and eggs, the lighter the cake.
The original recipe states to "add the eggs one at a time, mixing well after each addition." Butter is about 80% fat, while eggs contain large amounts of water. So any time you add more than a single egg to creamed butter, it’s best to do it slowly to give the mixture time to thicken and emulsify, otherwise the cake's texture will be affected. A good pound cake will be very dense, but moist and rich, not dry and crumbly. Adding the eggs one at a time will ensure that you get a good texture in your pound cake when making them from scratch. Thanks for watching!