Italian Walnut Cake
A rich Italian Walnut Cake featuring fluffy coconut and crunchy nuts, layered with creamy cheese frosting — perfect for celebrations and those who love nutty, moist desserts.
Ingredients
Instructions
- Separate the eggs and beat the egg whites until stiff.
- Cream the Crisco and sugar; add the egg yolks and beat well.
- Combine the flour, baking soda, and salt in a separate bowl.
- Alternate adding the flour mixture and buttermilk to the sugar and eggs; mix well.
- Add vanilla, coconut, and chopped nuts to the mixture.
- Gently fold in the beaten egg whites until well combined.
- Divide the batter evenly into three 8-inch pans.
- Bake at 350°F for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until they hold stiff peaks before folding them into the batter. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. You can use any combination of nuts, such as walnuts or pecans, depending on your preference.
Serving Suggestions
Serve slices of the Italian Walnut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a complete meal, consider serving it alongside a light salad or a dish like Oven Baked Spaghetti.
Storage & Reheating
Store leftover Italian Walnut 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, place a slice in the microwave for about 10-15 seconds, or until warmed through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Walnut Cake contains roughly 725 calories, with 9g protein, 86g carbohydrates, and 29g fat. It is a good source of protein (18% of the Daily Value), iron (17% of the Daily Value), and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 731mg per serving (32% 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 oil instead of Crisco?
Yes, you can use vegetable oil or melted coconut oil as a substitute for Crisco. However, keep in mind that using oil may alter the texture slightly, making it denser than if you use Crisco.
What can I do if I want to make this cake gluten-free?
To make a gluten-free Italian Walnut Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper texture. This will allow you to enjoy the cake without gluten while maintaining its delicious flavor.
How can I add more flavor to the cake?
To enhance the flavor, consider adding a teaspoon of almond extract or a tablespoon of orange zest to the batter. These additions will complement the cake's nutty taste and add a lovely aroma, making it even more enjoyable.
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).