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Moravian Hickory Nut Cake

Moravian Hickory Nut Cake recipe image
This Moravian Hickory Nut Cake is a quintessential autumn dessert that celebrates the deep, earthy flavor of hickory nuts. Unlike light, airy sponge cakes, this bake is dense, moist, and intensely nutty, offering a satisfying chew with every bite. The addition of brandy enhances the warmth of the spices and nuts, creating an aromatic treat that feels both rustic and elegant. It pairs beautifully with a cup of black coffee or a glass of sweet tea. While it requires a bit of patience during the mixing and baking process, the result is a timeless classic that brings a taste of heritage to your holiday table or family gathering.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 2246.0
Dietary: Vegetarian
Description
This Moravian Hickory Nut Cake is a quintessential autumn dessert that celebrates the deep, earthy flavor of hickory nuts. Unlike light, airy sponge cakes, this bake is dense, moist, and intensely nutty, offering a satisfying chew with every bite. The addition of brandy enhances the warmth of the spices and nuts, creating an aromatic treat that feels both rustic and elegant. It pairs beautifully with a cup of black coffee or a glass of sweet tea. While it requires a bit of patience during the mixing and baking process, the result is a timeless classic that brings a taste of heritage to your holiday table or family gathering.
Ingredients
  • 8 Eggs
  • 1 pound Sugar
  • 1 cup Butter
  • 2 cup Flour
  • 1 pint Hickory Nuts, Finely Chopped
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Generously butter a deep baking dish or loaf pan.
  2. 2
    In a large mixing bowl, cream the butter and sugar together until the mixture is very light and fluffy.
  3. 3
    Add eggs one at a time, beating thoroughly for at least 5 minutes after each egg is incorporated.
  4. 4
    Between each egg, alternate adding a tablespoon of the flour, mixing well after each addition.
  5. 5
    Once all eggs are incorporated, fold in the remaining flour and the finely chopped hickory nuts.
  6. 6
    Stir in the brandy until just combined.
  7. 7
    Pour the batter into the prepared baking dish.
  8. 8
    Bake for 1 to 1.5 hours, or until a toothpick inserted into the center comes out clean and dry.
  9. 9
    Allow the cake to cool completely in the pan before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2246.0kcal
% Daily Value *
Total Fat 138.8g214%
Saturated Fat 41.5g208%
Cholesterol 502.0mg168%
Sodium 515.7mg22%
Total Carbohydrate 222.3g75%
Dietary Fiber 11.3g46%
Sugars 118.1g
Protein 43.8g88%

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

Note

The original recipe suggests placing the dish on a small stand at the bottom of the oven to ensure even baking and prevent the bottom from burning.

If hickory nuts are unavailable, pecans or walnuts can be used as a substitute, though the flavor profile will differ slightly.

This dense cake stores well wrapped in plastic or foil at room temperature for up to 3 days, or in the refrigerator for up to a week.

"Claret glass" in vintage recipes typically refers to a small amount, approximately 1 to 2 tablespoons. Adjust to taste based on desired alcohol potency.

Keywords: moravian, hickory nut, cake, brandy, traditional, dense, nutty, dessert, baked, classic, autumn, harvest, german, heritage, rich, moist, homemade, vintage, pastry, sweet, baking
Read it online: https://www.chefs-mate.com/recipe/moravian-hickory-nut-cake-2/