Nutty Graham Cake
Nutty Graham Cake offers a moist, flavorful treat with hints of orange and nuts, perfect for dessert or tea time and enjoyed by those who love rich, fruity baked goods.
Ingredients
Instructions
- Preheat the oven to 325°F (163°C).
- Beat the eggs well in a mixing bowl.
- Add self-rising flour, graham cracker crumbs, sugar, cinnamon, baking soda, melted butter, orange juice, grated orange peel, and chopped nuts to the eggs.
- Mix all ingredients together until well combined.
- Pour the batter into a greased baking pan.
- Bake at 325°F (163°C) for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a nuttier flavor, consider using pecans or walnuts instead of mixed nuts. If you prefer a sweeter cake, increase the sugar to three-quarters of a cup. Make sure the butter is melted for easy mixing. You can substitute orange juice with apple juice for a different taste, but it will slightly alter the flavor profile. For a spiced twist, add a pinch of nutmeg.
Serving Suggestions
This Nutty Graham Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve alongside a fresh fruit salad or with a slice of Lemon (No Sugar) Pie for a refreshing dessert spread. A cup of herbal tea complements the flavors nicely, making it perfect for an afternoon snack or dessert.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. If you freeze the cake, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. To reheat, place slices in a microwave for about 10-15 seconds or warm in an oven at 300°F (150°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Nutty Graham Cake contains roughly 594 calories, with 7g protein, 55g carbohydrates, and 40g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 623mg per serving (27% 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 flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just add 1.5 teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour to achieve the same leavening effect.
What can I substitute for orange juice?
If you don't have orange juice, you can use apple juice or a mix of half apple juice and half lemon juice. This will give a unique flavor while still keeping the cake moist and delicious.
Is there a gluten-free option for this recipe?
Yes, you can substitute the self-rising flour with a gluten-free flour blend that includes xanthan gum. Ensure all other ingredients, like the graham cracker crumbs, are also gluten-free for a completely gluten-free Nutty Graham Cake.
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).