Grandmother'S Nut Cake
A rich, nutty cake with tender crumb and crunchy pecans, perfect for family gatherings or special occasions, offering classic flavors of vanilla and toasted nuts.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternate adding the flour and milk to the mixture, beginning and ending with the flour.
- Add vanilla extract and mix well.
- Fold in chopped pecans.
- Pour batter into a well-greased, lined tube pan.
- Bake at 350°F (175°C) until a toothpick inserted in the center comes out clean, about 60 minutes.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar until very fluffy. You can substitute half of the butter with applesauce for a healthier option. If you don't have pecans, walnuts or almonds work well too. Ensure your eggs are at room temperature for better incorporation. Don't skip the toothpick test to ensure the cake is fully baked.
Serving Suggestions
Serve slices of this nut cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a slice of Aunt Neva's Pumpkin Pie for a delightful dessert spread. Consider enjoying it alongside a cup of coffee or tea for an afternoon treat.
Storage & Reheating
Store any leftover nut cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Nut Cake contains roughly 786 calories, with 8g protein, 96g carbohydrates, and 38g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1029mg per serving (45% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture may be denser. Start with a blend of half whole wheat and half all-purpose flour to maintain some lightness in the cake.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). This will help bind the ingredients together.
How can I tell when the cake is done baking?
The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it has wet batter on it, continue baking for a few more minutes.
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).