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Nut Cake
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
bake in moderate oven
Modern guidance to help you succeed with this vintage recipe
This historical recipe uses a reverse creaming method by adding ingredients in divided stages, which creates a tender crumb by coating flour particles with fat before full liquid incorporation. The split addition of flour and milk prevents overmixing and gluten development. Adding baking powder at the end ensures maximum leavening power, as it begins reacting immediately upon contact with liquid. The high ratio of sugar to flour creates a moist, tender cake that stores well.
The cake can be baked up to 2 days ahead. Let cool completely, wrap tightly in plastic wrap, then in aluminum foil, and store at room temperature. The flavors actually meld and improve after 24 hours.
Store covered at room temperature for up to 4 days, or wrap tightly and freeze for up to 3 months. Thaw frozen cake at room temperature for 2-3 hours before serving. The high sugar and fat content keeps this cake moist during storage.
AI-generated tips from Chef Cecil's culinary database
The cake can be baked up to 2 days ahead. Let cool completely, wrap tightly in plastic wrap, then in aluminum foil, and store at room temperature. The flavors actually meld and improve after 24 hours.
Store covered at room temperature for up to 4 days, or wrap tightly and freeze for up to 3 months. Thaw frozen cake at room temperature for 2-3 hours before serving. The high sugar and fat content keeps this cake moist during storage.
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