Old Fashioned Nut Cake
Old Fashioned Nut Cake offers a moist, nutty flavor with added raisins, perfect for gatherings or as a comforting treat with coffee or tea.
Ingredients
Instructions
- Beat eggs; add milk, sugar, and vanilla flavoring.
- Add margarine and beat together.
- Mix flour, baking powder, and salt; stir into egg mixture.
- Add chopped pecans and optional raisins.
- Pour batter into three greased and floured pans.
- Bake at 375°F for 30 minutes or until the center springs back at light touch.
- Cool for 10 minutes.
- Loosen edges with a knife.
- Turn out into racks and let cool completely.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute half of the pecans with walnuts for a different texture. If you prefer a sweeter cake, increase the sugar to 2 1/2 cups. Make sure to sift your flour to avoid a dense cake. This recipe can also be made in a single bundt pan, just increase the baking time slightly.
Serving Suggestions
This Old Fashioned Nut Cake is delightful when served with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with coffee or tea, making it a perfect afternoon treat. For a festive touch, serve it alongside Egg Nog And Sweet Potato Casserole during holiday gatherings.
Storage & Reheating
Store leftover nut cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months. To reheat, allow slices to thaw in the refrigerator overnight and warm in the microwave for a few seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Nut Cake contains roughly 753 calories, with 10g protein, 54g carbohydrates, and 59g fat. It is an excellent source of dietary fiber (32% of the Daily Value), vitamin C (28% of the Daily Value), and iron (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 920mg per serving (40% 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 other nuts in this cake?
Yes, you can substitute pecans with walnuts, hazelnuts, or almonds. Each nut will give a distinct flavor and texture to the cake. Just make sure to chop them to a similar size as the pecans for even distribution throughout the batter.
How can I make this cake more moist?
To enhance the moisture in the cake, you can add an extra egg or a bit more milk. Additionally, consider incorporating a mashed banana or unsweetened applesauce into the batter, which can help keep the cake moist while adding subtle flavor.
Is it possible to reduce the sugar in this recipe?
Yes, you can reduce the sugar by up to one cup without significantly affecting the cake's structure. However, keep in mind that this may result in a less sweet cake. You can also try using a sugar substitute that measures cup-for-cup if you're looking for a lower-calorie option.
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).