Hickory Nut Cake(Recipe Of Miss Ellen Pugh, A Past President)
A rich, nut-flavored cake with fluffy egg whites and a tender crumb, perfect for special occasions or teatime indulgence, appealing to nut lovers and dessert enthusiasts.
Ingredients
Instructions
- Cream the sugar and butter together until light and fluffy.
- Sift the flour with the baking powder twice.
- Alternate adding the sifted flour mixture and sweet milk to the creamed butter and sugar, beginning and ending with the flour mixture.
- Fold in the broken nuts and vanilla extract.
- Beat the egg whites until stiff and fold them gently into the batter.
- Pour the batter into a well-greased tube pan.
- Bake in a moderate oven for about 50 minutes, or until a straw inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don't have hickory nuts, you can substitute with pecans or walnuts. Make sure to sift the flour and baking powder together to avoid lumps. Consider using almond extract instead of vanilla for a different flavor profile, which complements the nuts beautifully.
Serving Suggestions
This hickory nut cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs wonderfully with a cup of coffee or tea. For festive occasions, consider serving it alongside Christmas Strawberry Cake for a beautiful dessert spread.
Storage & Reheating
Store leftover hickory nut cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold, as the flavors deepen over time.
Nutrition & Diet Analysis (per serving)
Each serving of Hickory Nut Cake(Recipe Of Miss Ellen Pugh, A Past President) contains roughly 236 calories, with 6g protein, 39g carbohydrates, and 1g fat. It is a good source of protein (12% 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?
Using whole eggs will change the texture and richness of the cake. Egg whites provide a lighter crumb, while whole eggs add moisture and density. If you prefer a richer cake, you can use 3 whole eggs instead of the 6 egg whites, adjusting the baking time slightly as needed.
What if I don't have sweet milk?
If you don't have sweet milk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice to mimic the acidity of buttermilk. Let it sit for about 5 minutes before using. This substitution will still keep the cake moist and flavorful.
Can I freeze the hickory nut cake?
Yes, you can freeze the hickory nut cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving, and consider warming it slightly for the best texture.
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).