Remember how much I hated black walnuts, the wild relatives of regular English walnuts? And how I couldn't imagine anyone putting such a strong, weird flavor into dessert?
Well, look what I did: I turned them into dessert!
Don't blame me, blame the library sale. Last weekend, I grabbed my newly acquired copy of The Art of Pennsylvania Dutch Cooking, opened it up, and this was the first thing I saw:
I had planned to make dinner, but instead I made cake. I mean, just look at that recipe headnote. A more enthusiastic endorsement I can't imagine (especially considering that all the other desserts in the book sounded a lot more delicious).
My family was away on an overnight, so there was no one around to stop me from stirring a bunch of funky nuts into an otherwise perfectly acceptable cake batter. The recipe called for baking the cake in two layers and frosting the whole thing with boiled icing. The cynic in me was still convinced that this concept couldn't possibly work for a nut that tastes like the inside of a toolbox, so it was just a question of how far I wanted to take this little adventure. Not as far as frosting, apparently. Instead, I baked the cake in a loaf pan figuring if things turned out badly, I could always try to pass it off as some kind of (disgusting) savory nut bread.
I was very skeptical, my friends. Verrrry skeptical. But you know what? It's actually really good. I've been eating this cake for breakfast all week.