Snow White Nut Cake
Snow White Nut Cake is a classic, moist cake infused with almond flavor and loaded with crunchy hickory nuts. Its delicate texture and rich flavor make it perfect for special occasions or teatime gatherings, offering a delightful balance of sweetness and nutty richness.
Ingredients
Instructions
- Sift cake flour, salt, and baking powder together six times.
- Cream sugar, vegetable shortening, vanilla, and almond flavoring until light and fluffy.
- Add milk alternately with the flour mixture to the creamed mixture, mixing well after each addition.
- Fold in chopped hickory nuts, then gently fold in beaten egg whites.
- Pour batter into two greased and floured 9-inch cake pans.
- Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure that the egg whites are whipped to stiff peaks before folding them into the batter. If hickory nuts are unavailable, you can substitute with walnuts or pecans. Sifting the flour multiple times helps to aerate it, resulting in a fluffier cake. For added flavor, consider using almond extract or a touch of orange zest.
Serving Suggestions
This cake is delightful on its own, but for an extra touch, serve it with a dollop of whipped cream or a drizzle of No Fail Fudge Sauce. It pairs wonderfully with a cup of tea or coffee. Consider serving with a fruit compote for added flavor and color, making it a perfect dessert for gatherings or afternoon tea.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To reheat, let it come to room temperature or warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Snow White Nut Cake contains roughly 631 calories, with 7g protein, 65g carbohydrates, and 38g fat. It is an excellent source of iron (32% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 783mg per serving (34% 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 all-purpose flour instead of cake flour?
While all-purpose flour can be used, it may result in a denser cake. For best results, stick with cake flour which has a lower protein content, giving a lighter texture. If you must substitute, consider adding a bit of cornstarch to mimic cake flour's properties.
What can I use if I don't have vegetable shortening?
Butter or margarine can be used as a substitute for vegetable shortening, but keep in mind that this might change the flavor slightly. If you prefer a dairy-free option, coconut oil is also a good alternative that will maintain a similar texture in the cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few crumbs attached, the cake is ready. Baking times can vary, so start checking around the 25-minute mark to avoid overbaking.
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).