Grandma'S Hickory Nut Cake
Grandma's Hickory Nut Cake features rich, nutty flavors with a moist crumb, perfect for family gatherings or special occasions, showcasing the warm taste of hickory nuts.
Ingredients
Instructions
- Cream together sugar and butter.
- Add eggs; beat on medium speed for 2 minutes.
- Mix dry ingredients together lightly with a fork.
- Add dry ingredients alternately with milk to the creamed mixture.
- Mix well until smooth.
- Stir in vanilla and chopped hickory nuts.
- Pour batter into a greased and floured 13 x 9-inch pan.
- Bake at 325°F for 45 to 50 minutes.
- Cool before frosting.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute hickory nuts with walnuts or pecans if needed. Make sure to cream the butter and sugar well to incorporate air, which helps the cake rise. Additionally, check the cake for doneness with a toothpick; it should come out clean when inserted into the center. This cake is a delightful addition to any potluck.
Serving Suggestions
This hickory nut cake is delicious served plain, but you can elevate it with a light dusting of powdered sugar or a cream cheese frosting for a richer taste. Pair it with a scoop of vanilla ice cream or fresh whipped cream for a delightful dessert experience. It also goes well with coffee or tea, making it perfect for a cozy afternoon gathering.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, which can extend its freshness up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in the oven at 300°F until heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Hickory Nut Cake contains roughly 620 calories, with 4g protein, 35g carbohydrates, and 52g fat. It is a good source of calcium (11% 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 walnuts or pecans if you prefer. Both options will provide a similar texture and flavor profile, making them great alternatives. Just ensure to chop them finely to distribute evenly throughout the cake.
How can I make this cake more moist?
To enhance the moisture of the cake, you can add an extra tablespoon of milk or incorporate a small amount of sour cream or yogurt into the batter. Additionally, avoiding overbaking is crucial, so keep an eye on the cake towards the end of the baking time.
What should I do if my cake sinks in the middle?
If your cake sinks in the middle, it may be due to underbaking or not incorporating enough air into the batter. Ensure your oven temperature is accurate, and consider beating the eggs longer to incorporate more air. Additionally, check that you’re using the correct measurements for the flour and baking powder.
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).