Old Dominion Nut Cake Recipes

GRANDMA'S HICKORY NUT CAKE

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.

FESTIVE NUT CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Grease and flour a 10-in. tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed until stiff peaks form. Fold into batter with almonds, cashews, pecans and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over cake and, if desired, sprinkle with additional nuts.

SOUTHERN NUT CAKE RECIPE - (4/5)

Steps:

• 1) Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside. 2) Place walnuts and pecans into a very large mixing bowl or roasting pan. 3) Combine flour, baking powder, mace and salt in another bowl. Whisk to combine. 4) Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside. 5) Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy. 6) On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even. 7) Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with reserved 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings.

OLD DOMINION CAKE

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.

OLD DOMINION NUT CAKE

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.

CASHEW NUT CAKE(ARUBA)

Steps:

• Cake:.
• Cream margarine and sugar until smooth. Add egg whites and mix well. Add the rest of the cake ingredients and mix well. Grease a 9″ round cake pan and bake at 350ºF for 25 minutes. Let cool.
• Frosting:.
• Beat egg whites with sugar until stiff. Add margarine, salt, almond extract and beat well. Spread on top and sides of cake.
• SERVING SUGGESTIONS:.
• Traditional decorations are maraschino cherries and lime confetti(small pieces of shredded lime peel).

OLD WITCHES MAGIC PUMPKIN NUT CAKE

Steps:

• Beat together eggs, oil, water and pumpkin.
• Add flour, sugar, baking soda, salt, nutmeg, cinnamon, raisins and walnuts.
• Mix and pour into 2 loaf pans.
• Bake at 350 for 1 1/4 hours.
• Cool, then remove from pans.
• Beat together cream cheese, butter, vanilla and icing sugar.
• Spread over cakes.
• Sprinkle with chopped walnuts if desired.

OLD FASHIONED CHERRY NUT CAKE

Steps:

• Preheat oven to 350°F.
• In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
• In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
• Cream together the sugar and margarine.
• Beat in vanilla and almond extracts and eggs, one at a time.
• Beat in sour cream and buttermilk.
• Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
• Fold in the nuts and cherries.
• Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
• Pour in the batter.
• Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
• Cool 10 minutes in pans before removing to wire rack.

MRS. EDISON'S OLD FASHIONED RECIPE FOR HICKORY NUT CAKE

Steps:

• Cake: Mix sugar and butter scaint until a cream. Combine with milk, flour, baking powder, 6 egg whites beaten very stiff and vanilla. Ad the nuts, mix all together and bake in a moderate oven.
• Frosting: Let 1 ½ cups pulverized sugar boil until when put in cold water it becomes brittle. Beat the 2 egg whites until very stiff and add the sugar and beat until it gets cold. Flavor to taste.

SHAKER OLD FASHIONED WHIPPING CREAM NUT CAKE

Steps:

• FOR THE CAKE: In a bowl sift together the cake flour, baking powder, and salt. In large mixing bowl combine the eggs and cream; beat with rotary beater or electric mixer till well blended. Beat in sugar; continue beating till thickened (about 5 minutes). Stir in the flour mixture. Stir in the walnuts. Pour the batter into a greased and floured 9 x 9 x 2 inch baking pan. Bake at 350°F till the cake tests done, 25 to 30 minutes. Cool. Frost with Golden Butter Frosting.
• GOLDEN BUTTER FROSTING: In a small saucepan melt 1/4 cup butter; keep over low heat till butter is golden brown. (Watch carefully to prevent scorching.) Remove from heat. Place 2 cups sifted powdered sugar in a mixing bowl. Beat in the melted butter. Add 1/2 teaspoon vanilla. Blend in enough light cream to make frosting of spreading consistency. Quickly spread frosting on top of cooled cake.
• Heritage Cookbook BHG.