Granny Mac'S Nut Cake
A rich, nut-filled cake combining raisins, coconut, and pecans with a buttery, vanilla-flavored crumb, perfect for special occasions or teatime indulgence.
Ingredients
Instructions
- Mix the raisins, coconut, and chopped pecans with 1 cup of flour and set aside.
- Cream the butter and sugar until light and fluffy.
- Add eggs, one or two at a time, beating well after each addition.
- Stir in the remaining flour and beat until combined.
- Add vanilla extract and mix well.
- Fold in the fruit and nut mixture.
- Pour the batter into a greased and floured tube pan.
- Bake in a preheated oven at 325°F (160°C) for about 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form before folding them into the batter. If you prefer, you can substitute half of the butter with applesauce for a healthier option. Ensure your ingredients are at room temperature for better mixing. Experiment with different nuts like walnuts for variety or add spices like cinnamon for extra flavor.
Serving Suggestions
This Nut Cake is delicious on its own but can be paired with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A side of fresh fruit, like berries or citrus, adds a refreshing contrast. It also pairs beautifully with Shiny Carrots for a festive meal. Serve it at gatherings for a sweet ending to any feast.
Storage & Reheating
Store any leftover Nut Cake in an airtight container at room temperature for up to a week. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to two weeks. To reheat, warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Mac'S Nut Cake contains roughly 1048 calories, with 15g protein, 123g carbohydrates, and 51g fat. It is an excellent source of dietary fiber (49% of the Daily Value), iron (34% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin C and calcium. It also contributes 14g 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 different types of nuts in this recipe?
Absolutely! While chopped pecans are traditional, you can experiment with walnuts, almonds, or even pistachios for a unique twist. Just make sure to chop them to a similar size as the pecans so they mix well into the batter.
How can I tell when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. Baking times can vary, so start checking around the 1-hour mark to avoid overbaking.
Can I freeze this Nut Cake?
Yes, you can freeze the Nut Cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When ready to enjoy, 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).