Nut Cake(100 Year Old Family Recipe)
A rich, nutty cake filled with pecans, raisins, and warm spices, perfect for festive occasions or cozy family gatherings, offering deep flavors and moist texture.
Ingredients
Instructions
- Sift dry ingredients together (flour, baking powder, allspice, ground cloves, cinnamon, nutmeg).
- Cream butter and sugar until light and fluffy.
- Add beaten eggs, sherry or brandy, and milk; mix well.
- Stir in pecans and raisins until evenly distributed.
- Gradually add dry ingredients to wet mixture, mixing thoroughly.
- Pour batter into a greased baking pan.
- Bake at 250°F (120°C) for 1 hour, then increase temperature to 300°F (150°C) and bake an additional hour.
Tips & Substitutions
For a richer flavor, consider using toasted pecans. If you don't have sherry or brandy, apple juice can be a suitable substitute. To make the cake lighter, separate the egg whites from the yolks and beat them to stiff peaks before folding them into the mixture. This cake can also be enhanced with a splash of vanilla extract.
Serving Suggestions
This nut cake is delightful on its own or paired with a scoop of vanilla ice cream. For a festive touch, serve with a drizzle of warm caramel sauce. It also pairs beautifully with Apple-Cheese for a unique flavor combination. Enjoy it with a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store leftover nut cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a month. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Nut Cake(100 Year Old Family Recipe) contains roughly 2199 calories, with 36g protein, 410g carbohydrates, and 60g fat. It is an excellent source of dietary fiber (161% of the Daily Value), iron (142% of the Daily Value), and vitamin C (140% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1319mg per serving (57% 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 nuts in this recipe?
Yes, you can substitute pecans with walnuts or almonds if desired. Just ensure that the nuts are chopped evenly to maintain the texture of the cake. Experimenting with different nuts can also add a unique flavor profile.
Why does my cake take longer to bake?
Baking times can vary based on oven calibration and the size of the baking pan used. Always perform the toothpick test; if it comes out clean, the cake is done. If not, give it more time and check every 10 minutes.
Can I freeze the nut cake?
Yes, you can freeze the nut cake! Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight 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).