Vanilla Nut Cake | Midwest Living
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Vanilla Nut Cake

Vanilla Nut Cake

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  • Makes: 12 servings
  • Prep 25 mins
  • Bake 1 hr
  • Cool 15 mins

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Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup margarine
  • 1/2 cup butter
  • 1/4 cup cooking oil
  • 3 cups sugar
  • 5 large eggs
  • 1 5 - ounce can evaporated milk (2/3 cup)
  • 1/3 cup water
  • 1 tablespoon vanilla
  • 1 tablespoon butter flavoring
  • 1/8 teaspoon yellow food coloring (optional)
  • 1/2 cup pecan meal or ground pecans
  • 1/2 cup chopped pecans
  • Icing (optional) (see recipe below)
  • Pecan halves (optional)

Directions

  1. In a bowl, combine flour and salt. In a mixer bowl, beat margarine, butter, and cooking oil with an electric mixer for 30 seconds. Add sugar; beat until fluffy.
  2. Add the eggs, one at a time; beat 1 minute after each. In a bowl, combine evaporated milk, water, vanilla, butter flavoring, and food coloring, if desired. Alternately, add liquid and flour mixture to beaten mixture; beating until the mixture is combined.
  3. In a well-greased, 10-inch tube pan, sprinkle the meal or ground nuts, coating bottom and sides of pan. Spread chopped nuts over bottom. Turn batter into pan.
  4. Bake in a 325 degree F for 1-3/4 hours. Cool for 15 minutes. Remove cake from pan. Cool on a wire rack.
  5. Drizzle cake with Icing, if desired. Decorate top with pecan halves, if desired. Makes 12 servings.

Icing

Ingredients

  • 1/2 cup sifted powdered sugar
  • 1/2 teaspoon vanilla
  • 2 - 3 teaspoons milk

Directions

  1. In a bowl, combine powdered sugar, vanilla, and milk to make an icing of drizzling consistency.

Nutrition Facts

(Vanilla Nut Cake)

Servings Per Recipe 12, carb. (g) 73, vit. C (mg) 2, Fat, total (g) 30, calcium (mg) 61, pro. (g) 7, vit. A (IU) 777, iron (mg) 2, cal. (kcal) 583, fiber (g) 2, sodium (mg) 308, chol. (mg) 114, sat. fat (g) 9

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