Nut Cake(From 1975 Edition)
A rich, nut-filled cake with a tender crumb and light vanilla flavor, perfect for tea or special occasions, appealing to those who enjoy moist, flavorful desserts.
Ingredients
Instructions
- Grease a tube or Bundt pan and dust with flour.
- Preheat oven to 350°F (175°C).
- Beat butter until creamy; gradually beat in sugar.
- Add egg yolks one at a time, beating well after each addition.
- Beat until mixture is thick and light.
- Sift together flour, baking powder, and salt.
- Alternately add flour mixture and milk to the butter mixture, blending well after each addition.
- Stir in nuts and vanilla.
- Beat egg whites until light, but not dry.
- Gently fold egg whites into the batter; do not beat.
- Pour into prepared pan and bake about 1 hour until a toothpick inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute half of the nuts with chocolate chips for a delightful twist. If you're out of eggs, a flaxseed meal or applesauce can work as a binder. Ensure your butter is at room temperature for easier mixing. For added texture, try toasting the nuts before adding them to the batter.
Serving Suggestions
This Nut Cake is delicious on its own but pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a decadent dessert. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. You can also enjoy it with fresh fruits or whipped cream to enhance the flavors. Consider serving it with a slice of Mom's Easy Lemon Cake for a delightful dessert spread.
Storage & Reheating
Store leftover Nut Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and aluminum foil for up to three months. To reheat, simply warm the slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Nut Cake(From 1975 Edition) contains roughly 523 calories, with 5g protein, 62g carbohydrates, and 26g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 527mg per serving (23% 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! While the recipe suggests using nuts, you can experiment with walnuts, pecans, or almonds depending on your preference. Mix and match to find your favorite combination. Just ensure that the total amount remains the same for the best texture.
What should I do if my batter is too thick?
If your batter appears too thick, you can add a little extra milk, one tablespoon at a time, until you reach the desired consistency. It's important to maintain a balance, so be cautious not to add too much liquid, as it may affect the cake's structure.
Can I make this cake ahead of time?
Yes, Nut Cake can be made a day in advance. Just bake, cool, and store it in an airtight container. This allows the flavors to meld together, enhancing the taste. When ready to serve, you can dust it with powdered sugar for an attractive presentation.
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).