Christmas Nut Cake
A festive, buttery nut cake bursting with lemon zest, vanilla, and candied cherries—perfect for holiday gatherings or a cozy winter treat.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in lemon rind, lemon juice, and vanilla.
- Combine 1/4 cup flour with chopped nuts and cherries.
- Sift the remaining flour with baking powder and salt.
- Fold the dry mixture into the creamed mixture.
- Fold in the remaining nuts and cherries.
- Pour batter into a greased tube pan and bake at 300°F for 1 hour and 50 minutes or until a toothpick comes out clean.
- Cool completely before serving; the cake freezes well.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature for easy creaming. If you want to reduce the sugar, consider using half the amount of honey or maple syrup instead. You can substitute mixed nuts based on your preference; pecans or walnuts work wonderfully. To enhance the cake's flavor, try adding a pinch of cinnamon or nutmeg. This cake can be made a day ahead for the flavors to meld better.
Serving Suggestions
This festive nut cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a hot cup of spiced tea or coffee. Consider serving alongside a fresh fruit salad for a refreshing contrast. For a holiday dessert table, include it with other favorites like Marie'S Apple Crumble Cake or Aunt Mary'S Banana-Chocolate Chip Bread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 5 days. To freeze, wrap slices in plastic wrap and then in aluminum foil; they can last up to 3 months. To reheat, allow the cake to thaw in the refrigerator overnight, then warm individual slices in the microwave for about 10-15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Christmas Nut Cake contains roughly 3270 calories, with 22g protein, 186g carbohydrates, and 239g fat. It is an excellent source of iron (55% of the Daily Value), vitamin C (46% of the Daily Value), and protein (43% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2265mg per serving (98% 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 different types of nuts in this nut cake?
Absolutely! You can customize the nuts based on your taste preferences or what you have on hand. Almonds, pecans, and walnuts all make excellent substitutions. Just be sure to keep the total amount the same for the best texture.
How can I ensure my cake is moist?
To keep your Christmas Nut Cake moist, avoid overbaking it. Use a toothpick to check for doneness; it should come out clean but not dry. Additionally, letting the cake cool completely before slicing helps retain moisture.
Is it okay to use margarine instead of butter?
While butter gives the best flavor and texture, you can use margarine as a substitute. Just ensure it is a stick variety for the best results in creaming with sugar. Keep in mind that the flavor may differ slightly from the original recipe.
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).