Vanilla Butter Nut Cake
A rich vanilla butter nut cake featuring a moist texture and nutty flavor, perfect for celebrations or special occasions, appealing to those who love classic desserts.
Ingredients
Instructions
- Cream shortening and sugar until creamy.
- Add one egg at a time, mixing well after each addition.
- Add flour alternately with milk to the creamed mixture, beginning and ending with flour.
- Fold in the vanilla butter and nut flavoring.
- Pour batter into a floured and greased tube pan.
- Place the pan in a cold oven.
- Bake at 325°F for 1 hour and 45 minutes.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form before folding them into the batter. If you don't have oleo, unsalted butter can be used as a substitute. For a more intense flavor, consider adding a teaspoon of almond extract alongside the vanilla butter and nut flavoring. This cake pairs beautifully with Hot Caramel Dip.
Serving Suggestions
This Vanilla Butter Nut Cake can be served plain or with a dusting of powdered sugar for a touch of elegance. It pairs well with coffee or tea and makes a delightful dessert for gatherings. Consider serving it alongside Very Easy Homemade Rolls for a complete meal experience.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, where it can last for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla Butter Nut Cake contains roughly 1079 calories, with 20g protein, 224g carbohydrates, and 13g fat. It is an excellent source of iron (48% of the Daily Value), protein (39% of the Daily Value), and calcium (36% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2298mg per serving (100% 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 substitute the cake flour with all-purpose flour?
Yes, you can use all-purpose flour instead of cake flour, but the cake may not be as light and tender. To mimic cake flour, for every cup of all-purpose flour, remove 2 tablespoons and replace them with cornstarch.
Why does the cake need to be baked in a cold oven?
Baking in a cold oven allows the cake to rise gradually, which helps prevent it from collapsing. This method is particularly effective for dense cakes like this one, ensuring a better texture and crumb.
Can I add fruit or nuts to this cake?
Absolutely! You can fold in chopped nuts or dried fruit into the batter before pouring it into the pan. Just be sure to adjust the baking time slightly if you add a substantial amount of additional ingredients.
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).