Heat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast them in the oven until they are browned and fragrant, about 15 minutes. Set aside.

Though you can substitute pecans for this nut bread, I stick with walnuts. The reason is that walnuts have 2.5 times more alpha-linolenic acid than pecans that only have .5 grams.

Charlotte baked the Blue Ribbon Black Walnut Cake a few weeks ago and sent a photo of it to us. We also found another recipe for a Bundt Black Walnut Cake, published in our food section in 2002.

Black Walnut Cake Recipe By Craig Baker, Chef/owner of the Local Pub & Eatery 1 3/4 cups all purpose flour 2 tablespoon baking powder 2 cups roasted black walnuts, finely chopped 3 large eggs 3/4 cups ...

To get the black walnut recipe brigade going, S.S.M. shares an easy recipe for Black Walnut Cake. She explains that she found the original, from-scratch cake recipe in a cookbook published in 1948 ...

Using a parchment-lined 9-inch cake pan, I baked the cake in a 325-degree oven until the cake sprang back when gently pressed (about 40-50 minutes). After five minutes of cooling in the pan, the ...

Spoon the cake batter into prepared pan. Sprinkle the reserved 2 tablespoons walnuts over it. Bake 40 to 50 minutes, until puffed and golden. Remove to wire rack to cool to warm.