Maple Walnuts
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Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 13. One of the earliest known cookbooks by an African American author.
This yeast-raised cake relies on overnight fermentation to develop complex flavors and tender crumb—the extended rise allows enzymes to break down starches into sugars while yeast produces carbon dioxide and flavor compounds. Creaming butter and sugar creates air pockets that supplement the yeast's leavening action. The slow, long bake in a moderate oven (around 325°F) allows the dense, fruit-laden batter to cook through without burning, while the alcohol in the wine tenderizes the gluten structure and adds aromatic complexity.
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Rub the butter and sugar to a cream
Add the flour and the other ingredients
Let it rise over night
Bake one hour and a half in a slow oven
The batter must be made the night before baking to allow for proper overnight rising. Once baked, the cake actually improves after 1-2 days as flavors meld—wrap tightly in plastic wrap and store at room temperature. The cake can also be frozen for up to 3 months; wrap in plastic wrap, then aluminum foil, and thaw at room temperature before serving.
Store the cooled cake wrapped in plastic wrap or in an airtight container at room temperature for up to 1 week. The wine and high sugar content act as preservatives. For longer storage, wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Slice only as needed to maintain freshness.
