OLD DOMINION CAKE
Make and share this Old Dominion Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Yield 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 325ºF and set oven rack in middle level.
- Butter and flour a 10 inch Bundt pan.
- Beat the butter with the sugar and vanilla until light; about 4 minutes.
- Add the eggs, one at a time, beating well after each addition.
- In another bowl, combine the flour with the baking soda, 1 Tablespoon cocoa, cinnamon and salt and stir well to mix.
- Combine the hazelnuts and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
- Add the flour mixture alternately with the sour cream to the butter and egg mixture, beginning and ending with the flour.
- Stir in the hazelnuts and coconut.
- Pour the batter into the prepared pan and smooth top of batter.
- Bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
- Cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
- Finish cooling completely at room temperature.
- Mix the 1 cup of Confectioners sugar with the Frangelico Hazelnut Liqueur or almond extract and enough water to make an icing that can be drizzled on the cake; divide the mixture in half and add the 1 teaspoon of cocoa powder to one half of the mixture (Add additional water to the cocoa mixture if the addition of cocoa made it too thick to drizzle).
- Drizzle alternately the white and brown icings over the cake; let the icing set and dust the cake with additional powdered sugar (Will look like an avalanche on a snow covered mountain).
- If you have a real sweet tooth, you can serve the cake with a scoop of chocolate chip ice-cream which is nice on a warm summers day; on a cool day or Winter Holiday you might use a dollop of sweetened whipped cream flavored with the Frangelico Liqueur.
Nutrition Facts : Calories 6367.4, Fat 342.6, SaturatedFat 184.9, Cholesterol 1401.8, Sodium 1316.4, Carbohydrate 782.1, Fiber 29.7, Sugar 530.3, Protein 75.5
OLD DOMINION NUT CAKE
An old fashioned Southern Style nut cake. Like fruit cake, this will last several weeks covered in aluminum foil. It has lots of nuts. It is a nut lovers dream.
Provided by Steve P.
Categories Dessert
Time 3h20m
Yield 1 large bundt pan, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 275°F.
- Coat raisins and nuts with flour and set aside.
- Cream butter and sugar, then add eggs one at a time.
- Add molasses and spices, then add floured nuts and raisins.
- (Note: if not using raisins you may wish to add extra nuts) Last add whiskey and soda mixture.
- Bake in large bundt pan lined with waxed paper for 3 to 3 ½ hours over a pan of water set on the oven floor.
- Keeps for weeks wrapped in aluminum foil.
- For a Christmas cake that will last even longer wrap cake in cheesecloth dampened with Bourbon and then in foil and store in a cool place. Check Cheese cloth at least once a week and dampen again as needed.
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