Holiday Nut Cake
A rich, nut-filled cake with a moist crumb and crunchy topping, ideal for holiday gatherings and special occasions, offering warm vanilla and nutty flavors.
Ingredients
Instructions
- Sift the flour, baking powder, and salt together.
- Cream the margarine until smooth.
- Gradually add the sugar and continue creaming.
- Add the beaten egg, vanilla, and chopped nuts.
- Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
- Pour the batter into a greased 8 x 8 x 2-inch pan.
- Bake at 350°F (175°C) for 50 minutes.
- Frost with butter and confectioners' sugar frosting made with canned, unsweetened milk.
- Place 1/2 nut meat on each piece of cake before serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you prefer a different nut, walnuts or pecans work well in place of chopped nuts. To enhance the cake's sweetness, add a bit more sugar or try incorporating a touch of maple syrup. Be sure to sift the flour to avoid clumps for a smoother batter.
Serving Suggestions
This Holiday Nut Cake is delightful on its own or pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a warm beverage, like spiced cider or coffee, for a festive touch. For added flair, decorate each slice with a sprinkle of powdered sugar or a drizzle of chocolate sauce.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, where it will last up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Nut Cake contains roughly 637 calories, with 8g protein, 83g carbohydrates, and 29g fat. It is an excellent source of iron (21% of the Daily Value) and calcium (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 722mg per serving (31% 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 a different type of milk in this recipe?
Yes, you can substitute whole milk with almond milk, oat milk, or any plant-based milk for a dairy-free option. Just ensure that the alternative is unsweetened to maintain the cake's intended flavor profile.
What can I do if my cake is too dry?
If your cake turns out dry, it may have been overbaked or too much flour was used. You can moisten individual slices with a drizzle of milk or serve them with a syrup made from equal parts sugar and water heated until dissolved.
Can I freeze the Holiday Nut Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap or aluminum foil to prevent freezer burn and store it in an airtight container. It can be frozen for up to three months. Thaw it in the refrigerator before serving 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).