Mom'S Hickory Nut Cake
A moist and nutty cake featuring hickory nuts, perfect for family gatherings or tea time, with a delicate vanilla flavor and fluffy texture.
Ingredients
Instructions
- Cream, until fluffy, the butter, sugar and vanilla.
- Sift together the flour, baking powder and salt.
- Add flour mixture alternately with milk.
- Beat until smooth and then add stiffly beaten egg whites and nuts.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until stiff peaks form before gently folding them into the batter. If you can't find hickory nuts, pecans or walnuts can be used as a substitute. For a sweeter touch, consider adding a pinch of cinnamon to the batter, enhancing its flavor profile. Make sure all ingredients are at room temperature for better mixing.
Serving Suggestions
This hickory nut cake is delicious served plain or dusted with powdered sugar. For an indulgent option, top with a cream cheese frosting or a simple glaze. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving alongside a slice of Strawberry Icebox Pie for a delightful dessert duo.
Storage & Reheating
Store any leftover hickory nut cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap and then in aluminum foil. Reheat slices in a microwave for a few seconds or in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Hickory Nut Cake contains roughly 579 calories, with 16g protein, 59g carbohydrates, and 7g fat. It is an excellent source of calcium (41% of the Daily Value), protein (33% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 2615mg per serving (114% 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 regular butter instead of margarine or shortening?
Yes, you can use regular butter in place of margarine or shortening. It will enhance the flavor of the cake, making it richer. Just keep in mind that the texture may be slightly different, as butter tends to create a denser cake.
What should I do if my cake doesn't rise?
If your cake doesn't rise, check that your baking powder is fresh and properly measured. Also, ensure you’re not overmixing the batter after adding the flour. Overmixing can lead to a dense texture, preventing the cake from rising adequately.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it properly in an airtight container to maintain freshness. If you want to prepare it even further ahead, consider freezing the cake and then thawing 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).