Smoky Mountain School of Cooking

Brown Sugar Black Walnut Cake

The best way to crack black walnuts is by letting them dry in the sun and then driving over them with a car (says my mother, who has done her share of black walnut shelling). They’re way more expensive to buy at the grocery store already shelled, but also so much easier to work with. And you want to bake with black walnuts. Or put them in ice cream. Or make both and top this cake with the ice cream.

This is a borrowed recipe from the internet only for temporary design purposes.

1 cup shortening
1 stick butter
1 pound brown sugar
5 eggs
3 cups sifted plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup evaporated milk
1/2 teaspoon maple flavoring
1 cup black walnuts, chopped into medium pieces

Cream the shortening, butter and brown sugar together. Add the eggs, one at a time, beating well. Sift the flour with the baking powder and salt. Alternate adding the dry ingredients and the milk to the sugar mixture. Add the flavorings and mix well.

Bake in a greased and floured tube pan for 1 hour and 30 minutes. Cool.


1 stick butter
1 cup brown sugar
3 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
1/4 teaspoon maple flavoring
1/4 cup black walnuts, finely chopped

Melt the butter on low heat. Add the sugar and milk. Stir for 1 minute. Cool.

Add the powdered sugar and beat the mixture to a spreading consistency. Add in the flavorings. Spread on the cake. Sprinkle the top of the cake with the black walnuts.