Old Fashioned Hickory Nut Cake
A rich, nutty layered cake featuring hickory nuts, perfect for special occasions or teatime, with a moist texture and classic flavor profile that appeals to all ages.
Ingredients
Instructions
- Preheat the oven and prepare three cake pans or two pans for layering.
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the soda, cream of tartar, salt, and cake flour.
- Gradually add the dry ingredients to the wet mixture alternately with water, beginning and ending with dry ingredients.
- Fold in the shredded nuts and vanilla extract.
- Divide the batter evenly among the prepared pans.
- Bake until a toothpick inserted into the center comes out clean, approximately 35-40 minutes.
- Allow the cakes to cool before assembling.
- Cut one cake in half horizontally to create layers, then stack and assemble.
Tips & Substitutions
For a richer flavor, try using a combination of pecans and hickory nuts in the cake. If you don't have cream of tartar, you can substitute with an equal amount of lemon juice or vinegar. Ensure your butter is at room temperature for easier creaming with sugar. To prevent sticking, line your cake pans with parchment paper.
Serving Suggestions
Serve slices of Old Fashioned Hickory Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. This cake pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Christmas Reindeer Cookies during the holiday season.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in an oven at 350°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Hickory Nut Cake contains roughly 443 calories, with 4g protein, 39g carbohydrates, and 26g fat. It is a good source of vitamin C (16% of the Daily Value) and iron (11% 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 cake?
Yes, you can substitute hickory nuts with other nuts such as walnuts or pecans. Just keep in mind that the flavor and texture may vary slightly depending on the nut you choose.
How can I make this cake more flavorful?
To enhance the flavor, consider adding a teaspoon of almond extract or a tablespoon of bourbon to the batter. You can also incorporate spices like cinnamon or nutmeg for a warm, aromatic touch.
What can I do if my cake doesn't rise properly?
If your cake doesn't rise, ensure that your baking soda is fresh and properly measured. Also, make sure to cream the butter and sugar well, as this incorporates air into the batter, helping it rise during baking.
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).