YaYa’s Nut Loaf Cake
This vintage Nut Loaf Cake is packed with chopped nuts and topped with creamy white butter frosting. A cozy, classic loaf you'll love.
Ingredients
Cake
- ½ cup soft shortening use half butter for flavor
- 1 cup sugar
- 1¾ cups sifted all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup thin milk or half water/half milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅔ cup chopped nuts pecans or walnuts work well
- 4 egg whites about ½ cup, beaten stiff
White Butter Frosting (Large Batch)
- 4 tablespoons shortening
- 1 large egg yolk
- 2 cups sifted powdered sugar
- About 3 tablespoons heavy cream
- 1½ teaspoons vanilla
White Butter Frosting (Small Batch)
- 3 tablespoons shortening
- 1 small egg yolk
- 2 cups powdered sugar
- 2 tablespoons cream
- 1 teaspoon vanilla
Instructions
Cake
- Preheat oven to 350°F. Grease and flour a standard loaf pan.
- In a large mixing bowl, cream together shortening (and butter if using) with sugar until light and fluffy.
- Sift together the flour, baking powder, and salt.
- Alternately add the sifted dry ingredients and the milk to the creamed mixture, beginning and ending with flour.
- Stir in the vanilla and almond extracts and chopped nuts.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter until just incorporated.
- Pour batter into prepared loaf pan and bake at 350°F for 55 to 60 minutes.
- Cool in the pan for 10 minutes before transferring to a wire rack. Let cool completely before frosting.
Frosting
- Cream together shortening, egg yolk, and vanilla.
- Add powdered sugar gradually, alternating with cream, beating until smooth and fluffy.
- Frost top of loaf once completely cool.
- Garnish with more nuts if desired.
Yaya’s Tips for Success
Nut Loaf Cake is one of those classic recipes that always reminds me of holidays at Mama’s house. The key to this tender, sweet loaf is to beat the egg whites until they’re good and stiff before folding them in. It’s a little step that makes a big difference in texture. Let the loaf cool completely before frosting, or you’ll lose that lovely butter glaze.
- Make sure your shortening and butter are soft before creaming.
- Use half butter and half shortening for best flavor and texture.
- Beat egg whites separately until stiff peaks form, then gently fold into batter.
- Check for doneness by inserting a toothpick near the center at 55 minutes.
- Let cool in the pan 10 minutes before turning onto a rack.
Yaya’s Customization Ideas
You can easily turn this simple loaf into something just right for the season or your taste buds.
- A few chopped dates or raisins can be added alongside the nuts for an even heartier slice.
- If you love spice, a dash of cinnamon or nutmeg adds warmth.
- Try using orange extract instead of almond for a citrusy holiday version.
And if you enjoy nutty desserts like this one, you might also like my Brownstone Fruit Cake or the Double Chocolate Pound Cake; both rich, moist, and family-tested!
Yaya’s Original Recipe Card
