Graham Cracker Nut Cake
A moist, nutty cake with graham cracker crumbs, coconut, and pecans, perfect for gatherings or as a sweet, hearty dessert for nut lovers.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Beat eggs well and add them gradually to the creamed mixture, mixing thoroughly.
- Dust the chopped pecans with 2 tablespoons of flour to coat them.
- Combine the remaining flour with baking powder.
- Add graham cracker crumbs and flour mixture alternately with sweet milk to the batter, mixing well after each addition.
- Fold in the chopped pecans and frozen coconut last.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. You can substitute half of the butter with unsweetened applesauce for a lower-fat option. If you don't have self-rising flour, use all-purpose flour and add 1 1/2 teaspoons of baking powder per cup. This cake also works well with mixed nuts or walnuts instead of pecans.
Serving Suggestions
This Graham Cracker Nut Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a fresh fruit salad for a refreshing contrast. It also complements coffee or tea perfectly, making it a great choice for afternoon gatherings or dessert after hearty meals like Quick Turkey Hash.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, microwave individual slices for about 10-15 seconds or warm in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Graham Cracker Nut Cake contains roughly 2016 calories, with 20g protein, 113g carbohydrates, and 174g fat. It is an excellent source of dietary fiber (113% of the Daily Value), iron (60% of the Daily Value), and vitamin C (46% of the Daily Value). Note that it is relatively high in sodium, at 541mg per serving (24% 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 recipe?
Yes, you can definitely use different nuts such as walnuts or almonds. Just make sure to chop them coarsely and coat them in flour before folding them into the batter to prevent sinking.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the self-rising flour with a gluten-free all-purpose flour blend. Make sure that the baking powder you use is also gluten-free to ensure the entire cake remains suitable for gluten-sensitive individuals.
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time. It stays moist and flavorful for several days. Just bake it, let it cool completely, and store it in an airtight container until you're ready to serve.
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).