Old Dominion Nut Cake Recipes

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OLD DOMINION CAKE



Old Dominion Cake image

Make and share this Old Dominion Cake recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Yield 1 cake

Number Of Ingredients 15

1/2 lb unsalted butter
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
2 cups cake flour (minus 1 tablespoon)
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sour cream
3/4 cup coarsely chopped hazelnuts
3/4 cup shredded coconut
2 teaspoons cinnamon
1 tablespoon unsweetened cocoa powder
1 cup confectioners' sugar
1 tablespoon Frangelico liqueur (or 1 teaspoon almond extract)
1 teaspoon unsweetened cocoa powder

Steps:

  • Preheat oven to 325ºF and set oven rack in middle level.
  • Butter and flour a 10 inch Bundt pan.
  • Beat the butter with the sugar and vanilla until light; about 4 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • In another bowl, combine the flour with the baking soda, 1 Tablespoon cocoa, cinnamon and salt and stir well to mix.
  • Combine the hazelnuts and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
  • Add the flour mixture alternately with the sour cream to the butter and egg mixture, beginning and ending with the flour.
  • Stir in the hazelnuts and coconut.
  • Pour the batter into the prepared pan and smooth top of batter.
  • Bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
  • Cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
  • Finish cooling completely at room temperature.
  • Mix the 1 cup of Confectioners sugar with the Frangelico Hazelnut Liqueur or almond extract and enough water to make an icing that can be drizzled on the cake; divide the mixture in half and add the 1 teaspoon of cocoa powder to one half of the mixture (Add additional water to the cocoa mixture if the addition of cocoa made it too thick to drizzle).
  • Drizzle alternately the white and brown icings over the cake; let the icing set and dust the cake with additional powdered sugar (Will look like an avalanche on a snow covered mountain).
  • If you have a real sweet tooth, you can serve the cake with a scoop of chocolate chip ice-cream which is nice on a warm summers day; on a cool day or Winter Holiday you might use a dollop of sweetened whipped cream flavored with the Frangelico Liqueur.

Nutrition Facts : Calories 6367.4, Fat 342.6, SaturatedFat 184.9, Cholesterol 1401.8, Sodium 1316.4, Carbohydrate 782.1, Fiber 29.7, Sugar 530.3, Protein 75.5

OLD DOMINION NUT CAKE



Old Dominion Nut Cake image

An old fashioned Southern Style nut cake. Like fruit cake, this will last several weeks covered in aluminum foil. It has lots of nuts. It is a nut lovers dream.

Provided by Steve P.

Categories     Dessert

Time 3h20m

Yield 1 large bundt pan, 16 serving(s)

Number Of Ingredients 12

1 lb flour (4 cups)
1 lb sugar (2 cups)
3/4 lb butter
1/2 cup molasses
1 teaspoon baking soda, dissolved in
1 cup Bourbon (don't use scotch) or 1 cup rye whiskey (don't use scotch)
2 lbs shelled pecans (8 cups) or 2 lbs walnuts (8 cups)
2 boxes seeded raisins (muscat) (optional)
6 eggs
1 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg

Steps:

  • Preheat oven to 275°F.
  • Coat raisins and nuts with flour and set aside.
  • Cream butter and sugar, then add eggs one at a time.
  • Add molasses and spices, then add floured nuts and raisins.
  • (Note: if not using raisins you may wish to add extra nuts) Last add whiskey and soda mixture.
  • Bake in large bundt pan lined with waxed paper for 3 to 3 ½ hours over a pan of water set on the oven floor.
  • Keeps for weeks wrapped in aluminum foil.
  • For a Christmas cake that will last even longer wrap cake in cheesecloth dampened with Bourbon and then in foil and store in a cool place. Check Cheese cloth at least once a week and dampen again as needed.

GRANDMA'S HICKORY NUT CAKE



Grandma's Hickory Nut Cake image

This recipe's more than a recipe to us-it's a family tradition, three generations old. The frosting's a must-otherwise it's not the "true" cake! We have a timber stand with hickory trees on our farm, so getting enough nuts is easy. The problem is finding someone to crack and pick them and the "someone" usually ends up to me! I bake a lot of pies, cakes, rolls and bread. Three of our four children are now married, but with eight grandchildren, I still have plenty of takers for treats.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 16

CAKE:
2 cups sugar
2/3 cup butter
3 large eggs
1/8 teaspoon salt
2 teaspoons baking powder
2-1/2 cups all-purpose flour
1 cup whole milk
1 teaspoon vanilla extract
1 cup hickory nuts, chopped (reserve a few halves for garnish)
PENUCHE FROSTING:
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk or half-and-half cream
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Cream together sugar and butter for cake. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased 13x9-in. baking pan. , Bake at 325° for 45-50 minutes. (Cake may be baked in 8-in. layer pans.) Cool. Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup if desired.) Frost cake.

Nutrition Facts : Calories 469 calories, Fat 19g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 231mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 1g fiber), Protein 6g protein.

SOUTHERN NUT CAKE



Southern Nut Cake image

It's basically a Christmas Cake. There's no candied fruit- it's chock full of nuts. And it's drizzled with brandy....a big plus for a Christmas Cake. The only resemblance to fruit cake is the dough before baking- loaded with nuts and not much batter. A Maida Hatter recipe, adapted from Moveable Feasts.

Provided by BecR2400

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 lb walnuts (4 1/2 cups)
1 lb pecans (4 1/2 cups)
3 1/2 cups sifted flour
2 teaspoons double-acting baking powder
1/2 teaspoon mace
1/4 teaspoon salt
3/4 cup milk
1/4 cup brandy or 1/4 cup Bourbon
3/4 lb butter, room temperature (1 1/2 cups)
2 cups sugar
6 eggs, room temperature
extra brandy or bourbon for the finished cake

Steps:

  • Adjust oven rack 1/3 the way up from the bottom. Preheat oven to 325°. Butter a 10 by 4 inch tube pan (like an angel food cake pan). Line the bottom with wax or parchment paper. Butter the paper and dust all over with fine bread crumbs.
  • Break or cut the nuts into large pieces. They should NOT be finely chopped. Place them in the largest bowl you have.
  • Sift together the flour, baking powder, mace and salt. Set aside. Combine the milk and brandy or bourbon. Set aside.
  • In an electric mixer, cream the butter. Add the sugar and beat for a few minutes, scraping the bowl as necessary. On moderate speed, add the eggs one at a time, beating until thoroughly incorporated after each egg and scraping the bowl when necessary to keep everything well mixed. Increase speed and beat until light and fluffy- about 3 minutes. The batter may look curdled at this point- that's OK.
  • On lowest speed alternately add the sifted dry ingredients in three additions with the milk mixture in two, scraping the bowl as necessary with the spatula and beating only until smooth after each addition.
  • Pour the batter over the nuts. Stir with a large wooden spoon until the nuts are all coated with the batter. Turn into the prepared pan and level the top.
  • Bake for 1 ¾ hours or until a cake tester comes out clean. Remove from the oven and place the cake pan on a rack. Generously sprinkle or brush the brandy or bourbon on top of the hot cake. Let cake cool in the pan for about 20 minutes.
  • Cover the cake with a rack and invert to remove pan and paper. Cover with another rack and carefully invert again to cool. It's better if it sits for 24 hours before cutting.

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