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La Belle Cuisine - More Cake Recipes
Fine Cuisine with Art Infusion To cook is to create. And to create well...is an act of integrity, and faith."
Bill Neal's Chocolate Black Walnut Pound Cake
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Recipe of the Day Categories: |
Bill Neal's Chocolate Black Walnut Pound Cake by Bill F. Neal, 1989, University of North Carolina Press 4 ounces semisweet chocolate, melted Preheat oven to 325 degrees F. Measure all ingredients and bring to room
temperature. Melt the chocolate in the top of a double boiler over hot water. Line the
bottom of a loaf pan with brown paper. Grease the paper and the sides of the pan with
butter and dust the whole interior lightly with flour. Beat the butter well and gradually
add the sugar until the mixture is creamed and very light and fluffy. Add the eggs one at
a time, beating well after each addition. Beat in the vanilla. Sift the flour, salt,
baking powder and soda together. Add the sifted flour mixture to the butter mixture in
three parts, alternating with the buttermilk. Stir the batter well after each addition
until smooth. Add the melted chocolate and toasted nuts and fold just enough to mix
evenly. Pour into the lined loaf pan. Place in the middle of the preheated oven and bake
for about 1 hour 10 minutes, or until a clean straw or toothpick inserted into the center
of the cake comes out clean (the center should be moist but not liquid). Remove the cake
from the oven, place it in its pan on a rack, and let rest 10 minutes; then turn out to
finish cooling. Serve warm or cold with very slightly sweetened whipped cream or Custard
Sauce. This cake keeps very well and is delicious toasted with butter. Index - Cake Recipe Archives
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