Walnut Cake

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5 from 2 reviews

A delicious and moist Walnut Cake using seasonal walnuts, rum and honey. This simple cake looks stunning baked in a bundt pan. Recipe adapted from French Country Cooking by Mimi Thorisson



  1. Preheat the oven to 350°F (180°C) (without fan).
  2. Grease and flour a 7 inch (18cm) bundt tin with approx. 6 cup (1.5 litre) capacity. (I recommend using a special non-stick baking spray.)
  3. Beat the sugar and butter until light and fluffy.
  4. Mix through the vanilla, rum, and honey.
  5. Add the eggs, one at a time.
  6. Fold through the flour, cornflour (cornstarch), baking powder, and sea salt.
  7. Place the walnuts into a food processor and blitz until you have mostly fine crumbs (some coarse crumbs are ok).
  8. Add the ground walnuts to the batter and fold through gently.
  9. Pour the batter into the prepared cake tin.
  10. Bake for about 40 minutes, or until a skewer inserted in the middle comes out clean.
  11. Leave the cake to rest in the tin for 5 minutes before carefully unmoulding it.
  12. Leave the cake to cool completely on a wire rack.
  13. Decorate the cake with some walnut halves and drizzle with some honey.
  14. Serve with whipped cream and a drizzle of rum.

Kitchen Notes

You can also use pre-ground walnuts in this recipe, if they are commonly sold where you live.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.