Del Monico Nut Cake
Del Monico Nut Cake is a rich, moist dessert featuring a delightful blend of nuts, coconut, and a tender crumb, perfect for special occasions or teatime enjoyment.
Ingredients
Instructions
- In a large bowl, cream together shortening and margarine.
- Add sugar and beat until light and fluffy.
- Add egg yolks and vanilla; mix well.
- In a separate bowl, sift together flour and soda.
- Gradually add dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
- Fold in nuts and coconut.
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the batter.
- Pour batter into a greased and floured cake pan.
- Bake in a preheated oven at 350°F (175°C) for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, you can substitute half of the margarine with unsalted butter. Ensure your egg whites are at room temperature before whipping them for better volume. If you prefer a different nut, almonds or hazelnuts can be used instead of pecans and walnuts. To enhance the cake's moisture, consider adding a splash of almond extract along with the vanilla.
Serving Suggestions
Del Monico Nut Cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a cup of coffee or tea for a perfect afternoon treat. It also complements well with fresh fruit or a light fruit compote for a refreshing contrast.
Storage & Reheating
Store any leftover Del Monico Nut Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm them in a preheated oven at 300°F (150°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Del Monico Nut Cake contains roughly 1597 calories, with 49g protein, 130g carbohydrates, and 100g fat. It is an excellent source of protein (97% of the Daily Value), iron (64% of the Daily Value), and vitamin C (49% of the Daily Value). Note that it is relatively high in sodium, at 971mg per serving (42% 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 all-purpose flour instead of plain flour?
Yes, all-purpose flour can be used in place of plain flour without any issues. The texture of the cake may vary slightly, but it should still turn out delicious. Just make sure to sift it well before incorporating it into the batter.
What should I do if I don't have buttermilk?
If you don't have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This will work well in the recipe.
Can I freeze the Del Monico Nut Cake?
Yes, you can freeze the Del Monico Nut Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.
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).