Delmonico Nut Cake
A rich, moist nut cake featuring coconut, chopped nuts, and a tender crumb, perfect for gatherings or special occasions, offering a delightful combination of flavors and textures.
Ingredients
Instructions
- In a large bowl of an electric mixer, cream butter or margarine and shortening thoroughly.
- Gradually add sugar and beat until light and fluffy.
- Add egg yolks and vanilla, mixing well.
- Sift flour with soda three times, then add to batter alternately with buttermilk, beginning and ending with the dry mixture.
- By hand, stir in coconut.
- Beat egg whites until stiff but not dry.
- Stir in a heaping tablespoon of egg whites into the batter and beat vigorously by hand until blended.
- Carefully fold in the remaining egg whites.
- Turn the batter into a greased 9 x 13-inch baking dish lined with waxed paper.
- Bake at 325°F (or 350°F for metal pans) for 1 hour or until the cake tests done, or in greased, floured 8-inch pans at 350°F for 25 minutes or until done.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Be careful not to overmix when folding in the egg whites, as this will ensure a light and airy texture. For added texture, try incorporating a mix of your favorite nuts.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dollop of whipped cream or served alongside a scoop of vanilla ice cream for a delicious dessert experience. It pairs beautifully with Tanya'S Famous Pb&J for a nostalgic touch. A side of fresh berries can also complement the nutty flavors and add a touch of freshness.
Storage & Reheating
Store any leftover Delmonico Nut Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you want to reheat, simply pop individual slices in the microwave for 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Delmonico Nut Cake contains roughly 911 calories, with 14g protein, 54g carbohydrates, and 61g fat. It is an excellent source of protein (28% of the Daily Value) and iron (28% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
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, feel free to experiment with other nuts such as almonds or hazelnuts. Just keep in mind that the flavor and texture might vary slightly based on the nuts you choose. Toasting the nuts beforehand can enhance their flavor and add an extra crunch to your cake.
What can I do if my cake doesn't rise properly?
If your cake doesn't rise, it could be due to expired baking soda or not properly creaming the butter and sugar. Make sure to check the freshness of your ingredients and follow the mixing instructions closely. Also, avoid overmixing the batter once the egg whites are added to maintain the cake's light texture.
How can I make this recipe gluten-free?
To make Delmonico Nut Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking soda is also gluten-free. The cake should still turn out moist and delicious, so you won't miss the traditional flour at all!
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).