Hickory Nut Or Walnut Cake
A moist nut cake featuring chopped hickory nuts or walnuts, aromatic spices, and a tender crumb, perfect for special occasions or as a delightful tea-time treat.
Ingredients
Instructions
- Roll nuts in part of the flour to coat them evenly.
- Cream together the sugar and butter until light and fluffy.
- Add the egg yolks to the creamed mixture and beat well.
- Sift together all dry ingredients, including the remaining flour, baking powder, and mace if using.
- Gradually add the dry mixture to the creamed mixture, alternating with the milk, and mix well.
- Stir in the chopped nuts.
- Beat the egg whites until stiff and fold them gently into the batter.
- Grease and flour the cake pans, and line the bottom with parchment paper.
- Pour the batter into the prepared pans.
- Bake in a moderate oven at 350°F (175°C) for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, be sure to sift the flour before measuring. If you don't have mace, you can substitute with nutmeg for a similar warm flavor. Walnuts can be used instead of hickory nuts if preferred. Make sure to coat the nuts in flour to prevent them from sinking to the bottom of the cake during baking.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a dusting of powdered sugar or a drizzle of chocolate ganache. Serve it with a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Lemon Apricot Pound Cake for a mixed dessert platter, making it a perfect choice for gatherings or celebrations.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days. For longer storage, refrigerate the cake, or freeze slices for up to three months. To reheat, let thaw at room temperature and warm in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Hickory Nut Or Walnut Cake contains roughly 868 calories, with 14g protein, 118g carbohydrates, and 39g fat. It is an excellent source of iron (46% of the Daily Value), vitamin C (41% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of potassium. It also contributes 10g 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 cake?
Yes, you can substitute hickory nuts with walnuts, pecans, or even almonds if desired. Just make sure to chop them roughly and coat them in flour before adding to the batter to prevent sinking.
What can I do if the cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or not incorporating the egg whites properly. Ensure you fold the beaten egg whites gently into the batter to maintain airiness and avoid overmixing once the dry ingredients are added.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, give it a few more minutes in the oven 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).