Italian Cream Cake(From The Files Of Ola Dortch Williams)
A rich and moist Italian Cream Cake featuring coconut, pecans, and a delicate vanilla flavor, perfect for celebrations or special gatherings. Deliciously layered and indulgent.
Ingredients
Instructions
- Mix sugar, Crisco, and oleo; cream and add egg yolks.
- Mix soda and buttermilk together and add to the creamed mixture along with sifted flour, vanilla, and salt.
- Blend well and fold in shredded coconut and chopped pecans.
- In a separate bowl, beat egg whites until stiff and fold into the batter.
- Pour the batter into prepared pans and bake at 350°F for about 40 minutes.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until they are really stiff before folding them into the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider using toasted pecans instead of raw ones, as this will enhance the nuttiness of the cake.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with Aunt Jane'S Caramel Icing drizzled on top. For a complete meal, consider serving it alongside a light salad like Best Ever Cole Slaw to balance the sweetness of the cake.
Storage & Reheating
Store any leftover Italian Cream Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you need to reheat, a quick 10-15 seconds in the microwave will warm a slice nicely without drying it out. Be sure to cover it with a paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cream Cake(From The Files Of Ola Dortch Williams) contains roughly 384 calories, with 7g protein, 44g carbohydrates, and 16g fat. It is a good source of dietary fiber (18% of the Daily Value), iron (16% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 638mg per serving (28% 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 nut instead of pecans?
Absolutely! While pecans are traditional in this recipe, walnuts or even almonds can be used as a substitute. Just make sure to chop them finely so they blend well into the batter without overwhelming the texture.
What can I use if I don't have Crisco?
If you don't have Crisco, you can substitute it with an equal amount of unsalted butter or any vegetable oil. Keep in mind that using butter will add a richer flavor, while oil will keep the cake moist.
Is it possible to make this cake ahead of time?
Yes, you can bake the cake layers a day ahead of time. Allow them to cool completely, wrap them tightly in plastic wrap, and store them at room temperature. When ready to serve, frost and assemble the cake for the best flavor and freshness.
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).