Sunday, September 13, 2009

Black Walnut Cake

There are huge Black Walnut trees growing all around Beaty's Creek. As a child I would collect these walnuts and place them in narrow rows along our country driveway. After about week or two of family traffic, their outer green (now black) layer would be removed exposing the inner nutshell. This outer layer has been used for centuries as a dye. I have never tried to use it as a dye but always wanted to, maybe one day... Now to cracking them, it is not easy either. It takes a hefty hammer and some real patience to remove all of the goodies. Then why in the world do I do it????? Because they are so wonderful! My husband likes to call them "greasy rocks." That is fine because that means there are more for the rest of us. Raven and Raine just love them so they will be our new generation of pickers :). If you are lucky enough to have Black Walnut trees, you must make this cake. If you don't, you can buy them at this website and still make this cake. This is What's Cookin Beaty's Creek today.


6 cups flour-sifted
2 t baking powder
1 1/2 cups butter-softened
3 cups sugar
2 cups milk
1 t vanilla
12 egg whites
1 cup chopped black walnuts

Sift all of your dry ingredients together and place in a bowl. Now beat your egg whites until stiff. Mix into your dry ingredients your milk, vanilla, and black walnuts. Now fold in your egg whites. Bake in a 9x13 pan at 325' for 30-40 minutes or until golden brown. Let cake cool completely. I ice mine with a store bought white icing and top it with 1 more cup of chopped black walnuts.