Semi-Sweet Nut Cake
A rich, moist nut cake with chocolate bits, perfect for celebrations or coffee breaks, offering a delightful combination of nuts, chocolate, and vanilla flavors.
Ingredients
Instructions
- Mix shortening, sugar, eggs, and vanilla until well combined.
- Add dry ingredients, including flour, salt, and baking powder, and mix thoroughly.
- Stir in chocolate bits and chopped nuts.
- Pour in milk and mix until smooth.
- Pour batter into a tube pan.
- Bake in a preheated oven at 350°F for about 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo, and for a nutty twist, try substituting the chopped nuts with pecans or walnuts. To enhance the chocolate flavor, you can add a tablespoon of cocoa powder to the dry ingredients. If you're looking for a lighter version, you might reduce the sugar to 3/4 cup or use a sugar substitute.
Serving Suggestions
This semi-sweet nut cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. For a fun twist, serve it with a side of fresh berries. You might also enjoy trying it alongside coffee or tea, making it a perfect treat for afternoon gatherings. For more dessert inspiration, browse more American recipes.
Storage & Reheating
Store any leftover nut cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, wrapped in plastic wrap, for up to a week. To reheat, slice and microwave for about 15-20 seconds or warm in a 300°F oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Semi-Sweet Nut Cake contains roughly 835 calories, with 10g protein, 110g carbohydrates, and 30g fat. It is an excellent source of iron (32% of the Daily Value), calcium (26% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2013mg per serving (88% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's best to use a mix of both if you want a lighter cake while still incorporating whole grains.
What type of nuts work best in this recipe?
While you can use any chopped nuts, walnuts and pecans are particularly popular for their flavor and texture. Almonds can also be a great choice if you prefer a milder nutty taste.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just make sure to store it properly in an airtight container. The flavors can even develop further, making it taste even better when served later.
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).