Black walnut cake from Recipes from the American South (page 330) by Michael W. Twitty

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole milk for buttermilk.

  • IdleExpatter on March 12, 2026

    From a technical standpoint, the recipe is terrific. The cakes baked up beautifully, and building the frosting with the cooked milk and flour paste was a new-to-me technique that resulted in an incredibly luscious, silky, not-overly-sweet frosting. The only downside is that I discovered that I maybe don't LOVE the flavor of black walnuts. Which isn't the author's fault! They have a fairly strong, pronounced aroma and flavor that is different from English walnuts and I really went back and forth on whether I enjoyed it. For all that waffling, though, I ended the night with a clean plate - so take from that what you will!

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