Maple Walnuts
medium
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Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 11. One of the earliest known cookbooks by an African American author.
This historic pound cake relies on the creaming method, where beating butter and sugar incorporates air cells that expand during baking, creating a tender crumb. The cream of tartar and baking soda react to produce carbon dioxide, providing additional lift. The high ratio of butter to flour creates a rich, moist cake with excellent keeping qualities, while the eggs provide structure and emulsification that binds the fat and liquid components together.
This cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The high butter content means it actually improves in texture after a day, becoming more tender and flavorful as the crumb sets.
Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 5 days, or refrigerate for up to 1 week. For longer storage, wrap in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight at room temperature before serving.
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Mix ingredients together
Bake
