Mom'S Nut Cake
A rich, nut-filled cake with a moist crumb and delightful crunch from chopped nuts, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a 10-inch tube pan.
- Place flour, sugar, baking powder, and salt in a large bowl.
- Drop in shortening (Crisco).
- Pour in milk, vanilla, and 2 eggs.
- Beat 300 strokes.
- Add 2 eggs and beat another 300 strokes.
- Beat until blended.
- Fold in chopped nuts.
- Bake in the preheated oven.
- Cool for 10 to 15 minutes before removing from the pan.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. If you're out of shortening, you can substitute with an equal amount of unsalted butter. To enhance the nutty flavor, consider toasting the nuts lightly before adding them to the batter. This recipe can also be adapted with different nuts based on your preference, such as walnuts or pecans.
Serving Suggestions
This nut cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Pineapple And Orange Salad for a refreshing contrast. For a complete meal, consider serving it alongside a cup of coffee or tea, making it perfect for an afternoon treat or dessert.
Storage & Reheating
Store any leftover Mom's Nut Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and then in aluminum foil, and freeze it for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then warm slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Nut Cake contains roughly 248 calories, with 5g protein, 49g carbohydrates, and 4g fat. It is a good source of vitamin C (17% of the Daily Value), calcium (16% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 853mg per serving (37% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To counter this, consider adding an extra tablespoon of milk to the batter for moisture. The flavor will be slightly nuttier, which can complement the chopped nuts beautifully.
What type of nuts work best for this cake?
While this recipe calls for finely chopped nuts, you can use a variety of nuts such as walnuts, pecans, or almonds. Each type adds a unique flavor and texture; for a sweeter profile, opt for pecans. If you're looking for a crunchier bite, try using almonds.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it's ready. Be mindful not to overbake, as this can dry out the cake. The edges should also start to pull away from the pan.
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).