Grandma’S Hickory Nut Cake

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Servings: 6 Difficulty: Advanced
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A moist, nutty spice cake layered with rich, buttery penuche frosting.
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This classic Grandma’s Hickory Nut Cake is a comforting dessert that combines a tender, vanilla-spiced crumb with the rich, earthy flavor of chopped hickory nuts. The cake is topped with a decadent penuche frosting&# 226;ÂÂa caramel-like glaze made from brown sugar, butter, and milkâÂÂthat adds a luxurious sweetness and glossy finish. Perfect for holiday gatherings, family reunions, or a cozy Sunday afternoon tea, this cake brings nostalgic warmth to any table. The balance of the buttery cake and the deep, toasty nuts makes it an indulgent treat that pairs beautifully with coffee or tea. ItâÂÂs a timeless recipe that celebrates simple, home-style baking with a sophisticated twist.

Grandma's Hickory Nut Cake recipe image
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Grandma’S Hickory Nut Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1777.8

Description

This classic Grandma's Hickory Nut Cake is a comforting dessert that combines a tender, vanilla-spiced crumb with the rich, earthy flavor of chopped hickory nuts. The cake is topped with a decadent penuche frosting&# 226;ÂÂa caramel-like glaze made from brown sugar, butter, and milkâÂÂthat adds a luxurious sweetness and glossy finish. Perfect for holiday gatherings, family reunions, or a cozy Sunday afternoon tea, this cake brings nostalgic warmth to any table. The balance of the buttery cake and the deep, toasty nuts makes it an indulgent treat that pairs beautifully with coffee or tea. ItâÂÂs a timeless recipe that celebrates simple, home-style baking with a sophisticated twist.

Ingredients

Directions

  1. Preheat oven to 325ðF (165ðC). Grease and flour a 13x9-inch baking pan.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Stir in the vanilla extract and 3/4 cup of the chopped hickory nuts, reserving the remaining 1/4 cup for garnish.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool completely in the pan on a wire rack.
  10. While the cake cools, prepare the frosting: In a medium saucepan, melt 1/2 cup butter.
  11. Add 1 cup brown sugar and 1/4 cup milk (or cream). Bring to a boil and cook for 2 minutes, stirring constantly.
  12. Remove from heat and let cool until lukewarm.
  13. Beat in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.
  14. Spread the frosting evenly over the cooled cake.
  15. Garnish with the reserved chopped hickory nuts if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1777.8kcal
% Daily Value *
Total Fat 77.6g120%
Saturated Fat 26.0g130%
Cholesterol 227.1mg76%
Sodium 1292.6mg54%
Total Carbohydrate 247.1g83%
Dietary Fiber 8.5g34%
Sugars 125.6g
Protein 31.5g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, boiling, butter, cake, chopped, dessert, eggs, flour, grandmas, hickory, international, milk, nut, nuts, powder, salt, sugar, vanilla, vegetarian
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