Walnut Pound Cake with Chocolate Glaze

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If you're still in search of a great dessert recipe for Easter brunch or lunch, you must give this one a try! I posted this recipe a couple of years ago, but it got lost in a jumble of random posts. I also wanted to tweak it a bit...so today I give you Walnut Pound Cake with Chocolate Glaze. There's also a free printable copy of the recipe at the end of this post!

Walnut Pound Cake with Chocolate Glaze
adapted from Phyllis Hoffman's Celebrate Spring, 2009

Ingredients you'll need for the cake:

1 cup unsalted butter, softened
3 cups sugar
5 large eggs
3 cups cake flour, sifted
1 cup heavy whipping cream
1 tsp. vanilla extract
1/4 cup chopped black walnuts (regular walnuts would be fine, and you could also leave them out if your family doesn't care for them)

Instructions for cake:

1. Preheat oven to 300 degrees F, and spray a 10 inch tube pan with non-stick baking spray with flour.

2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. (I used my Kitchen Aid stand mixer)

3. Add eggs one at a time, beating well after each addition.

4. Gradually add cake flour to butter mixture, alternately with cream. Begin and end with the flour, beating well after each addition.

5. Add vanilla, stirring well to combine. Stir in walnuts.

6. Pour batter into prepared pan, and bake for 2 hours, or until a wooden toothpick inserted in the center comes out clean. Let cake cool in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack. Now prepare the glaze!

Ingredients for glaze:

4 ounces semi-sweet chocolate
3 tablespoons butter
1 1/2 cups powdered sugar, sifted
3 tablespoons hot water

Instructions for glaze:
1. In a small saucepan, melt the chocolate and butter. Stir to blend.

2. Remove from heat and add sifted powdered sugar and hot water. Stir well. If needed, add more hot water to bring glaze to drizzling consistency.

Note: I forgot to sift my powdered sugar, and ended up with some clumps that wouldn't melt. (duh) While this doesn't effect the taste, it does make the cake look sort of lumpy. I also added a few flower sprinkles at the girls' request.

Delicious! The original recipe didn't call for the glaze, but I've always felt that chocolate is what really makes a dessert. N'est-ce pas?

What's your favorite dessert to make in the Springtime?


Here's a free printable copy of the recipe:
Walnut Pound Cake With Chocolate Glaze Recipe PDF Serenity Now

Linked to Balancing Beauty and Bedlam, Positively Splendid, Tatertots and Jello, Home Stories A to Z


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