Woodland Nut Cake
A rich woodland nut cake featuring a tender crumb and crunchy walnuts, perfect for special occasions or teatime indulgence, complemented by a cream cheese frosting.
Ingredients
Instructions
- Sift 2 3/4 cups flour.
- Add sugar, salt, and baking powder. Sift thoroughly.
- Drop in Crisco.
- Add milk, almond extract, orange extract, and 2 eggs.
- Beat for 2 minutes at low speed.
- Add remaining 2 eggs and beat for 2 minutes more at low speed.
- Add chopped walnuts and blend.
- Bake in a 9 x 13-inch pan or tube pan for 40 to 45 minutes at 350°F.
Tips & Substitutions
To enhance the flavor of your Woodland Nut Cake, consider toasting the chopped walnuts before adding them to the batter. If you don't have almond or orange extract, vanilla extract can be used as a substitute, though it will alter the flavor profile slightly. Ensure your ingredients are at room temperature for better mixing, and be careful not to overbeat the batter to maintain a light texture.
Serving Suggestions
Serve Woodland Nut Cake as a delightful dessert on its own, or pair it with a scoop of vanilla ice cream for an indulgent treat. It also complements a cup of coffee beautifully, making it a great addition to brunch or a casual gathering. For a colorful touch, consider serving alongside Patty'S Tea Room Salad for a balanced meal.
Storage & Reheating
Store leftover Woodland Nut Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in the oven at 350°F for about 5-10 minutes, ensuring that it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Woodland Nut Cake contains roughly 433 calories, with 9g protein, 41g carbohydrates, and 29g fat. It is a good source of dietary fiber (19% of the Daily Value), protein (17% of the Daily Value), and vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 792mg 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 a different type of nut in this recipe?
Yes, you can substitute walnuts with pecans or hazelnuts if desired. Just make sure to finely chop them to ensure even distribution throughout the cake. Keep in mind that different nuts will slightly alter the flavor and texture, but they will still provide a delicious result.
What can I do if my cake is dry after baking?
If your Woodland Nut Cake turns out dry, it may be due to overbaking. To prevent this, monitor the cake closely during the last few minutes of baking. A toothpick inserted into the center should come out clean but not dry. If it's already dry, try serving it with a drizzle of warm glaze or a scoop of whipped cream to add moisture.
Can I freeze the Woodland Nut Cake?
Absolutely! To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving, and it will taste just as fresh. Freezing is a great way to preserve leftovers for later enjoyment.
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).