Name: Festive Black Walnut Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup unsalted butter, softened; 1/2 cup unsalted butter, softened; 2 cups granulated sugar; 8 ounces cream cheese, softened; 2 teaspoons vanilla extract; 1/4 cup whole black walnuts; 1/2 cup sugared cranberries; 4 large eggs; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons vanilla extract; 1 1/2 cups buttermilk; 1 1/2 cups finely chopped black walnuts; 4 cups powdered sugar; 1/3 cup eggnog; 4 sprigs fresh rosemary; 3 3/4 cups all-purpose flour

cake

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This Festive Black Walnut Cake is the perfect centerpiece for your holiday celebrations. A rich, moist cake layered with a creamy and flavorful eggnog cream cheese frosting, adorned with sugared cranberries and fresh rosemary for an elegant finish.

Milk

Eggs

Tree Nuts

Wheat

Lactose Free

Vegetarian

Butter & Margarine

gram

unsalted butter

Sugars & Sweeteners

sugar

Cheese

cream cheese

Extracts

milliliter

vanilla extract

Nuts Seeds & Mixes

walnuts

Fresh Fruit

cranberry

eggs

Rising Agents

baking soda

Seasonings

salt

buttermilk

powdered sugar

eggnog

Fresh Vegetables

fresh rosemary

Flour & Meal

all purpose flour

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Phosphorus

Minerals

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Vitamin B6

Vitamin D

Calcium

Iron

Magnesium

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Festive Black Walnut Cake

Dairy

Baking Goods

Snacks

Produce

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Line the bottoms of three 9-inch round baking pans with parchment paper and spray with baking spray.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the large eggs, one at a time, beating after each addition.

Add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat after each addition until smooth.

Fold in the finely chopped black walnuts.

Evenly divide the batter among the three prepared baking pans.

Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes; then remove and transfer to wire racks to cool completely.

In a large mixing bowl, beat together the softened cream cheese and unsalted butter until smooth.

Gradually add the powdered sugar, beating until well combined.

Slowly pour in the eggnog and vanilla extract, mixing until the frosting is smooth and creamy.

If needed, level the cooled cakes with a serrated knife.

Place one cake layer on a serving plate and spread about 1 cup of frosting on top. Repeat with the second layer.

Add the final cake layer and frost the top and sides of the cake with a thin, even layer of frosting using an offset spatula.

Decorate the top of the cake with whole black walnuts, sugared cranberries, and fresh rosemary sprigs to garnish.

Festive Black Walnut Cake

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