Hickory Nut Cake(Grandmother'S Recipe)
A rich, nutty cake featuring hickory nuts and a moist crumb, perfect for family gatherings or special occasions, with a delightful combination of sweetness and crunch.
Ingredients
Instructions
- Cream sugar and butter together well.
- Sift together dry ingredients: flour, baking soda, baking powder, and salt.
- Add dry ingredients to the creamed mixture, alternating with milk.
- Add lemon extract to the mixture.
- Fold in nuts that have been rolled in flour.
- Beat egg whites until stiff and fold into the batter.
- Pour the batter into three greased and floured 8-inch round cake pans.
- Bake at 350°F (175°C) for approximately 20 minutes or until the cake springs back to touch.
- Allow the cakes to cool and then frost.
Tips & Substitutions
For best results, ensure your butter is softened to room temperature before creaming it with sugar. You can substitute hickory nuts with walnuts or pecans if needed. If you prefer a more lemony flavor, consider adding a bit of lemon zest along with the extract. Additionally, be careful not to overmix the batter after incorporating the egg whites to keep the cake light and fluffy.
Serving Suggestions
Serve slices of hickory nut cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Jean'S Strawberry Cake for a dessert spread, or enjoy it alongside a cup of coffee or tea. Fresh fruit can also complement the rich flavors nicely.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds. This will help retain its moist texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Hickory Nut Cake(Grandmother'S Recipe) contains roughly 214 calories, with 1g protein, 6g carbohydrates, and 21g fat. Note that it is relatively high in sodium, at 1170mg per serving (51% 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 eggs instead of egg whites?
While you can use whole eggs, using only egg whites will result in a lighter cake texture. If you choose to use whole eggs, the cake may be denser but still delicious. Just be mindful of the mixing process to avoid overworking the batter.
What can I use if I don't have lemon extract?
If you don’t have lemon extract, freshly squeezed lemon juice can be a great alternative. Use about 1-2 tablespoons in place of the extract for a more natural flavor. You can also try using almond extract for a different yet tasty twist.
How can I tell when the cake is done baking?
The cake is done when it springs back to touch and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time, as oven temperatures can vary, and you don’t want to overbake.
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).