Best Ever Hickory Nut Cake
A rich, nutty cake infused with hickory nuts and vanilla, perfect for special occasions or cozy gatherings with a delightful sweet and nutty flavor profile.
Ingredients
Instructions
- Cream together the sugar and butter.
- Add eggs one at a time and beat on medium speed of mixer for 2 minutes.
- Mix dry ingredients together lightly (flour, salt, baking powder).
- Add dry ingredients alternately with milk; mix well.
- Stir in vanilla extract and chopped hickory nuts.
- Pour batter into a greased and floured 13 x 9-inch pan.
- Bake at 325°F (163°C) for 45 to 50 minutes.
- Allow to cool before frosting with Penuche Frosting.
Tips & Substitutions
For an even richer flavor, consider toasting the hickory nuts before adding them to the batter. If you don't have hickory nuts, pecans or walnuts can be used as a substitute. Ensure that your butter is at room temperature for easier creaming with the sugar, and beat the eggs thoroughly for a lighter cake texture.
Serving Suggestions
This hickory nut cake pairs beautifully with Mrs. Lewis' Rum Cake for a delightful dessert spread. Serve it plain, or with a drizzle of Penuche Frosting for added sweetness. It also makes a wonderful accompaniment to a cup of coffee or tea, making it a perfect treat for afternoon gatherings or special occasions.
Storage & Reheating
Store leftover hickory nut cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and then aluminum foil, it can last for up to 3 months. Thaw in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Best Ever Hickory Nut Cake contains roughly 139 calories, with 2g protein, 20g carbohydrates, and 3g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 807mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute hickory nuts with pecans or walnuts if you prefer. Just keep in mind that this will slightly change the flavor profile of the cake but will still yield a delicious result.
What can I do if my cake is too dry?
If your cake turns out dry, ensure that you are measuring your flour correctly—too much flour can lead to dryness. Adding a bit more milk can help moisten the cake, and always check for doneness a few minutes before the recommended baking time.
How can I make this cake gluten-free?
To make hickory nut cake gluten-free, replace the all-purpose flour with a gluten-free flour blend. Make sure your baking powder is also gluten-free. You may need to adjust the liquid slightly, as gluten-free flours can behave differently in baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).