Source: America's Favorite Food Associations

Black Walnut Jiffy Cake
A firm cake that keeps very well, Black Walnut Jiffy Cake is better when it is 24 hours or more old. It cuts better and the flavor of the nuts has permeated it by then. As it can be kept for a week to ten days when well wrapped and refrigerated.
Serves: 12
Prep Time: 10 minutes
Cook Time: 60-90 mins.


2 cups sugar
1 cup butter, softened
2 cups flour, sifted
1 cup black walnuts, ground
1/4 teaspoon salt
1/4 teaspoon vanilla
1 teaspoon lemon extract
5 eggs, at room tempature
Ingredients for Caramel-Nut frosting
1 1/2 cups sugar
1 cup water, hot
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon vanilla
3 Tablespoons honey
1 cup nuts, chopped

Preheat oven to 350. Drop into the large bowl of an electric mixer all of the ingredients in the order of listing above. Beat at high speed for 5 minutes, scraping down sides of bowl frequently. Pour into greased and floured 9-10 inch tube pan. Bake until toothpick inserted deeply into cake comes out clean, about 1 hour and 15 minutes. Let cool about 10 minutes in pan, then run a knife around the sides and stem of pan. Turn out onto a rack, place another rack over it, and turn upright to cool.

When cold, wrap well to store. Serve in thin slices.

Caramel-Nut Frosting

Place sugar in an iron skillet over low heat and cook it, stirring constantly, until it has changed to a light brown syrup. Stir in hot water and boil until syrup thickens. (230 on a candy thermometer) Remove from heat and stir in remaining ingredients. Beat until lukewarm and well thickened.