This Spice Nut Cake is a classic American dessert bursting with nostalgic warmth and rich spice flavor. Combining aromatic nutmeg and chopped walnuts, it delivers a comforting texture reminiscent of old-fashioned family gatherings and church potlucks. The lemon rind adds a hint of brightness that balances the sweetness, while the cream cheese frosting brings a smooth, tangy finish. Often enjoyed as a holiday or Sunday treat, this cake perfectly captures the cozy essence of homemade baking traditions.
Ingredients
- 2 ⅓ cups cake flour (sifted )
- 1 ¼ cups sugar
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp nutmeg
- ⅔ cup shortening
- 1 cup milk (divided)
- 3 eggs
- ½ cup walnuts (chopped )
- 1 tbsp lemon rind (grated )
- 1 lemon
- ⅔ cup ketchup
Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: Mix Dry Ingredients
- Sift together flour, sugar, baking soda, baking powder, salt, and nutmeg in a large mixing bowl.
Step 3: Combine Wet Ingredients
- Add shortening, ketchup, and ⅔ cup milk to the dry mixture. Beat for 2 minutes on medium speed.
Step 4: Add Eggs and Remaining Milk
- Add eggs and remaining ⅓ cup milk. Beat for 2 more minutes until smooth and creamy.
Step 5: Add Flavorings
- Fold in chopped walnuts and grated lemon rind.
Step 6: Bake
- Divide batter evenly into prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool & Frost
- Cool cakes completely before frosting with buttercream or cream cheese frosting.
Tips
- Use cake flour as written for the lightest texture; all-purpose flour will make it denser.
- Toast the walnuts lightly before adding for deeper flavor.
- Cream cheese frosting pairs especially well with the spices and citrus rind.
- Make sure ingredients are at room temperature for better mixing.
- Do not overbake; remove when layers spring back lightly in the center.
- Line pans with parchment circles to prevent sticking.
- For stronger spice flavor, add a pinch of cinnamon or allspice (optional, not on card).
- Let layers cool completely before frosting to avoid melting the icing.
- This cake freezes well unfrosted; wrap tightly and thaw before icing.
Nutrition
Calories: 385kcalCarbohydrates: 48gProtein: 5gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 45mgSodium: 280mgPotassium: 160mgFiber: 1gSugar: 27gVitamin A: 180IUVitamin C: 1mgCalcium: 55mgIron: 1.5mg
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