Best Old Fashioned Kentucky Nut Cake Recipes

SOUTHERN NUT CAKE RECIPE - (4/5)

Southern Nut Cake Recipe - (4/5) image

Provided by á-17891

Number Of Ingredients 11

Ingredients

1 pound toasted walnuts, broken in large pieces
1 pound toasted pecans, broken in large pieces
3-1/2 cups sifted all-purpose flour
2 teaspoons double acting baking powder
1/2 teaspoon mace
1/4 teaspoon salt
3/4 cup milk
1/2 cup brandy or bourbon, divided use
1 cup butter, room temperature
2 cups granulated sugar
6 large eggs

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.

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

Ingredients

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

Ingredients

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.