Black Walnut Old Fashioned Cake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g black walnuts, roughly chopped (plus extra for garnish)</li> <li class="ingredients-single-item">60ml bourbon whiskey</li> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">100g light brown sugar, packed</li> <li class="ingredients-single-item">4 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">Zest of 2 oranges</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp ground cinnamon</li> <li class="ingredients-single-item">240ml buttermilk, room temperature</li> <li class="ingredients-single-item">2 tsp Angostura bitters</li> <li class="ingredients-single-item">For the glaze: 150g powdered sugar</li> <li class="ingredients-single-item">For the glaze: 30ml bourbon whiskey</li> <li class="ingredients-single-item">For the glaze: 1 tbsp orange juice</li> <li class="ingredients-single-item">For the glaze: 1 tsp Angostura bitters</li> <li class="ingredients-single-item">For the glaze: 1/4 tsp salt</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">25cm (10-inch) bundt pan</li> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Microplane zester</li> <li class="equipment-single-item">Baking sheet (for toasting nuts)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 170°C. Spread the chopped black walnuts on a baking sheet and toast for 8-10 minutes until fragrant and slightly darkened, stirring halfway through. This toasting step is crucial as it intensifies the nutty flavor that defines this recipe. Allow to cool, then place in a bowl and pour 30ml of bourbon over them. Let soak for at least 30 minutes, stirring occasionally. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Prepare your bundt pan by thoroughly greasing every crevice with butter, then dusting with flour. Tap out any excess flour. A well-prepared pan ensures your cake releases cleanly after baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This pre-mixing ensures even distribution of leavening agents throughout your cake, preventing uneven rise. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter for 2 minutes until smooth. Gradually add both sugars and beat on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming process incorporates air into the butter-sugar mixture, creating the foundation for a tender crumb. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract, orange zest, and 2 teaspoons of bitters, mixing until well combined. The slow addition of eggs maintains the emulsion and prevents curdling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition. This alternating method prevents gluten development, keeping your cake tender while properly hydrating the flour. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Fold in the bourbon-soaked walnuts (including any remaining bourbon liquid) using a rubber spatula. Pour the batter into the prepared bundt pan, smoothing the top with your spatula. Tap the pan firmly on the counter a few times to release any trapped air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake at 170°C for 50-55 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs. The cake will be golden brown and will have started to pull away slightly from the sides of the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the cake to cool in the pan for exactly 15 minutes - this timing is crucial. If removed too soon, it may fall apart; too late, and it might stick. Invert onto a wire rack and allow to cool completely before glazing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> For the glaze, whisk together powdered sugar, remaining 30ml bourbon, orange juice, bitters, and salt until smooth. Adjust consistency if needed - it should be thick enough to coat the back of a spoon but still pourable. The alcohol will not be cooked out in this glaze, adding an authentic cocktail flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Place the cooled cake on a serving plate with parchment paper tucked underneath the edges to catch drips. Pour the glaze evenly over the top, allowing it to drip dramatically down the sides. Garnish with additional toasted black walnuts and orange zest if desired. Let the glaze set for about 20 minutes before serving. </li> </ol>