Momma Hardester'S Nut Cake
A rich, nut-filled cake with a moist texture and classic flavor, perfect for gatherings and celebrations, appealing to nut lovers and those seeking a comforting treat.
Ingredients
Instructions
- Sift the dry ingredients together in a large bowl.
- Work in the softened butter and vegetable shortening until the mixture resembles cornmeal.
- Add the eggs and half of the milk; beat for 2 minutes.
- Add the remaining milk and flavoring; beat for another 2 minutes.
- Fold in the chopped nuts.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, ensure your butter and shortening are at room temperature for easier blending. If you don't have vegetable shortening, you can substitute with the same amount of unsalted butter. Consider adding a teaspoon of vanilla extract for extra flavor. If you prefer a sweeter cake, try adding a bit more sugar or incorporating dried fruit, similar to recipes such as Grandma Elizabeth'S Date Nut Bread.
Serving Suggestions
Serve slices of Momma Hardester's Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Pair it with a cup of coffee or tea for a cozy afternoon treat. It also makes a great addition to a dessert table alongside other treats like Giant Sugar Cookies or Pebbles Cupcakes for a variety of flavors.
Storage & Reheating
Store leftover nut cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Momma Hardester'S Nut Cake contains roughly 348 calories, with 3g protein, 28g carbohydrates, and 26g fat. It is a good source of vitamin C (16% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 778mg per serving (34% 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 different types of nuts in this recipe?
Absolutely! You can use any variety of chopped nuts such as walnuts, pecans, or almonds based on your preference. Just make sure they're unsalted to avoid overpowering the cake's sweetness. Mixing different nuts can also add an interesting flavor profile.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, 1/4 cup of unsweetened applesauce or a mashed ripe banana can work well for each egg. For the egg yolk, you can use 1 tablespoon of yogurt or silken tofu. This will keep the cake moist and delicious while making it suitable for vegetarian diets.
Can I freeze the nut cake?
Yes, you can freeze Momma Hardester's Nut Cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. When ready to enjoy, thaw it overnight in the refrigerator and bring it to room temperature 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).