Hickory Nut Cake
Hickory Nut Cake is a delightful American dessert featuring a rich, buttery base complemented by the earthy crunch of hickory nuts. Its fluffy texture and subtle sweetness make it perfect for gatherings or as a comforting treat with coffee. Frosted with whipped cream, it’s sure to impress anyone who tries it.
Ingredients
Instructions
- Cream together butter, sugar, and vanilla until fluffy.
- Sift together flour, baking powder, and salt.
- Add the sifted mixture with milk to the creamed mixture.
- Beat until smooth.
- Fold in chopped hickory nuts and stiffly beaten egg whites.
- Pour the batter into 2 greased 8-inch square pans.
- Bake at 350° for 35 minutes.
- Cool and frost with sweetened whipped cream.
- Sprinkle some chopped hickory nuts over the top.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks before folding them into the batter. If you can't find hickory nuts, pecans or walnuts can be excellent substitutes. Make sure to sift the dry ingredients to avoid clumps and achieve an even batter. This cake pairs well with sweetened whipped cream or can be served alongside a slice of Date Pudding.
Serving Suggestions
Serve the hickory nut cake chilled or at room temperature, topped with sweetened whipped cream and garnished with additional chopped hickory nuts. It pairs wonderfully with a cup of coffee or tea. For a festive touch, consider serving it alongside Gloria's Strawberry Pie for dessert or as part of a brunch spread.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to five days. If you need to reheat, microwave individual slices for 10-15 seconds or warm in the oven at a low temperature. This will help maintain the moisture and flavor of the cake while keeping the whipped cream topping intact.
Nutrition & Diet Analysis (per serving)
Each serving of Hickory Nut Cake contains roughly 481 calories, with 5g protein, 43g carbohydrates, and 33g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1204mg per serving (52% 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 make this cake ahead of time?
Yes, this cake can be made ahead of time. Bake and cool the cake layers, then wrap them tightly in plastic wrap and store in the refrigerator for up to three days. Frost with whipped cream just before serving for the best texture.
What can I use if I don't have cake flour?
If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch. This will mimic the lower protein content of cake flour, giving a lighter texture to your hickory nut cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If there is wet batter on the toothpick, bake for an additional few minutes and check again.
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).