1 1/2 cups plus 2 tablespoons Diamond Black Walnuts
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 eggs
1 tablespoon vanilla extract
3/4 cup buttermilk
1 cup powdered sugar
1 1/2 teaspoons water

Preheat oven to 350 degrees F. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 10 to 12 minutes. Let cool slightly, then chop coarsely. Leave oven set at 350 degrees F. Butter bottom and sides of a 12-cup Bundt pan or a 10-inch diameter tube pan, or spray with vegetable oil spray. (If using a baking pan with a dark finish, reduce oven temperature to 325 degrees F.) In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition; beat in vanilla. With mixer on low speed, add flour mixture in 3 portions, alternating with buttermilk. Stir in 1 1/2 cups of the toasted walnuts. Scrape batter into pan, smoothing the top. Bake until a skewer or knife inserted into the center comes out clean, about 50 minutes. Transfer to a wire rack to cool completely in the pan. Invert onto a serving plate. In a medium bowl, combine powdered sugar and water; whisk until smooth. Drizzle mixture over cake and sprinkle with the remaining 2 tablespoons walnuts.

diamondwalnut.com