Joyce Adams' Cake
A rich, nutty cake featuring chopped pecans and a moist texture, perfect for dessert or tea time gatherings, appealing to nut lovers and those craving homemade baked treats.
Ingredients
Instructions
- Mix all ingredients together using a fork to stir.
- Mix well.
- Bake in a sprayed 9 x 12-inch pan at 325°F (160°C) for 35 to 40 minutes.
Tips & Substitutions
For a lighter texture, consider separating the eggs and beating the whites until stiff peaks form before folding them into the batter. If you're short on self-rising flour, substitute with all-purpose flour and add 1 1/2 teaspoons baking powder. Chopped walnuts can also be used instead of pecans for a different flavor. This cake is versatile and can be made with various nuts or even omitted entirely.
Serving Suggestions
Serve Joyce Adams' Cake plain or with a dusting of powdered sugar for a simple touch. For an indulgent treat, pair it with whipped cream or a scoop of vanilla ice cream. This cake is delightful with a cup of coffee or tea and is perfect for gatherings. It also pairs beautifully with Pumpkin Pudding Cake for a festive dessert spread.
Storage & Reheating
Once cooled, store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and microwave it for about 15-20 seconds, or warm it in the oven at 300°F (150°C) for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Joyce Adams' Cake contains roughly 822 calories, with 9g protein, 52g carbohydrates, and 59g fat. It is a good source of protein (18% of the Daily Value), dietary fiber (18% of the Daily Value), and iron (17% of the Daily Value). It also contributes 5g 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 a different kind of sugar?
Yes, you can substitute brown sugar with granulated sugar, but the cake will have a different flavor and moisture level. Brown sugar adds richness and a slight caramel flavor, so keep that in mind. If you prefer a lighter cake, using half granulated sugar and half brown sugar can also work well.
What can I do if I don't have self-rising flour?
If you don't have self-rising flour, you can easily make your own by combining all-purpose flour with baking powder and salt. For every cup of self-rising flour needed, mix 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. This will give you the same leavening effect in the recipe.
Is this cake suitable for freezing?
Yes, Joyce Adams' Cake freezes well. To freeze, ensure the cake is completely cooled, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature 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).