Mama'S Hickory Nut Cake
A rich, nutty cake featuring hickory nuts and a moist texture, perfect for family gatherings or special occasions where warm, hearty flavors are appreciated.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a large mixing bowl, cream together the shortening and sugar until light and fluffy.
- Separate the eggs; beat the egg whites until stiff peaks form.
- Add the egg yolks to the creamed mixture one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
- Fold in the chopped hickory nuts and vanilla extract.
- Gently fold in the beaten egg whites until just combined.
- Pour batter into the prepared cake pan.
- Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan and serving.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If hickory nuts are hard to find, you can substitute with pecans or walnuts. To enhance flavor, consider adding a pinch of cinnamon or nutmeg. Make sure to sift the dry ingredients to avoid lumps and improve the cake's rise. For a fun twist, try adding chocolate chips for a chocolate-hickory nut combination.
Serving Suggestions
This hickory nut cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. Consider adding a side of seasonal fruit or a drizzle of caramel sauce for a touch of indulgence. It also makes a lovely dessert for holiday gatherings or a cozy brunch.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. For longer storage, freeze slices individually wrapped in plastic and placed in a freezer bag, allowing them to defrost at room temperature when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Hickory Nut Cake contains roughly 796 calories, with 2g protein, 29g carbohydrates, and 71g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 580mg per serving (25% 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 in this recipe?
Yes, you can substitute hickory nuts with walnuts, pecans, or even almonds. Each nut will impart a different flavor, so choose one that you enjoy. Just chop them to a similar size as hickory nuts to maintain the cake's texture.
How do I know when the cake is done baking?
The cake is done baking when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on the cake during the last few minutes of baking, as oven temperatures can vary, and you want to avoid overbaking.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it covered at room temperature. If you want to prepare it even earlier, you can bake and freeze it; just ensure it is well-wrapped. Thaw it overnight in the refrigerator before serving.
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).