Every afternoon at half past three I stop for a cup of tea and a nosh. Sometimes I invite a friend to join me for it's always fun to have company for tea!
And if I have company to join me, the tea treat has to be more than just a couple of Biscoff's!
I bought a bag of black walnuts while in Minnesota. I adore black walnuts and growing up, black walnuts were the baking nut of choice. Because we had a huge black walnut tree in the back yard and a big boxful of black walnuts were always on our back porch. Whenever we needed nuts for cakes or cookies, Mom would hand me a hammer and my job was to crack enough nuts for baking. As protective as my parents were, I am surprised that she allowed me to do that . . . but she did! Probably because she told me to never touch the nut but just to hammer it on the cement back stairs!
There is a definitely in black walnuts and English walnuts. Black walnuts have a much stronger flavor. With a new bag of black walnuts and two new 6 cup bundt pans, I couldn't wait to bake. So I made a black walnut bundt cake for tea.
With grandmother's crochet cloth on the table and her teapot full of tea, friend Judy joined me one afternoon. Blue and white are the china of choice and I used my blue Italian things.
Tea plates and cups and saucers, wee tea napkins, a silver pastry server, the black walnut cake on a blue and white Asiatic pheasant plate.
The black walnut bundt cake with a glaze made from real maple syrup and powdered sugar. More black walnuts are sprinkled on top.
The best part about this recipe . . .
It makes two . . . so there's one for the freezer!
BLACK WALNUT CAKE
1 cup chopped black walnuts
3 cups flour, divided
1 cup butter, softened
2 cups sugar
1 t. vanilla
2 t. baking powder
1/4 t. salt
1 cup milk
Toss walnuts with 1/4 c. flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
Combine the baking powder, salt and remaining flour; add to the creamed mixture alternately with milk. Stir in the reserved nut mixture.
Transfer to a greased and floured 10 in tube pan (or bundt pan). Bake at 350 for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
TO GLAZE: Put about a cup of powdered sugar in a bowl. Stir in enough real maple syrup until it is of spreading consistency. Top with chopped black walnuts.
NOTE: I baked my cakes in two 6 cup bundt pans instead of one bigger one.
- It's Tuesday and I'm joining the tea parties this week:
Tea Time Tuesday with Terri at Artful Affirmations
Tea Cup Tuesday with Martha at Martha's Favorites
Tea Pot and Tea Things Tuesday with Pam at Breath of Fresh Air
Tea Time Tuesday with Katherine at Lady Katherine's Tea Parlor
Tuesday Tea for Two with Wanda Lee at The Plumed Pen
Tea Time Tuesday with Sandi at Rose Chintz Cottage