Monday, February 23, 2015

Heart Nut Cake - It's All in the Frosting (a.k.a. Hickory Nut Cake)

by Angie Ouellette-Tower for photo 013_zpsq9idws6r.jpg

Heart Nut Cake - It's All in the Frosting

Hickory Nut Cake was always a tradition in my husband's family - every year on my father-in-law's birthday this cake was a necessity.  We actually have not had this cake for 4 years now since his passing so I thought that I needed to continue the tradition and change it a little by making it for my husband's birthday instead and also by making it with heart nuts instead of hickory nuts. 

A few weeks ago I shared with you these cute nuts called "Heart nuts" - click HERE to view the entire post.

I say that "it's all in the frosting" because this cake is delicious & unique because of the frosting - it really is all about the frosting.

by Angie Ouellette-Tower for photo 001_zpsk4izbqeo.jpg by Angie Ouellette-Tower for photo 002_zpshnzr3jau.jpg
by Angie Ouellette-Tower for photo 003_zps5kcjp4vu.jpg by Angie Ouellette-Tower for photo 004_zpsmzxyqxvv.jpg
1 yellow cake (I went against my principles of making everything from scratch & used a box cake)
1 cup heart nuts (or hickory nuts) (pecans or walnuts may be substituted) (shells removed & then loosely chop the nuts - see picture above for size of chop)
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract

Make/bake the cake according to the directions on the box and allow to cool completely.
For the frosting:
In a medium size saucepan combine the sugar, nuts and sour cream.  Cook over medium heat stirring all the time.  Continue cooking until it thickens and resembles the last picture above (this took about 7 minutes on my stove but every stove is different).  A good test is to drop a little of the frosting in a bowl of water & if it balls up and sinks to the bottom then it is ready (see the third picture above).  Remove from heat and stir in the vanilla extract.

by Angie Ouellette-Tower for photo 007_zpskqim6klo.jpg

Before frosting the cake make sure that the cake is totally cooled!!
Divide the cake in two equal parts so that you will be able to have some frosting in a layer in the middle of the cake as well as on top.

by Angie Ouellette-Tower for photo 010_zps8muclkni.jpg
Also, divide the frosting into two equal amounts.  Spread half of the frosting in the middle and place the second layer of cake on top of the frosting.  Finally, spread the remaining frosting on the top of the cake.  It is not the prettiest cake but it is so delicious and it's all about the frosting!!
by Angie Ouellette-Tower for photo 015_zpssacufld6.jpg

Slice, serve & ENJOY!!

Revive those old blog posts with the "Post Swap Program"  - I will place a blog post of your choosing on my blog & then in return you will place one of my blog posts on your blog!
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  1. Marnie G (Derrick Todd)February 23, 2015 at 9:19 PM

    This looks absolutely amazing! Delicious!

  2. You're right the frosting is what makes a cake great!

  3. Not only does this look absolutely yummy, it is so pretty! Thanks for sharing at the Thursday Favorite Things Blog Hop at Katherine's Corner. Looking forward to seeing what you share this week at the hop! Nina @ Vintage Mama's Cottage

  4. Angie,
    This looks delicious. I just pinned it. Thanks so much for sharing with last week's Adorned From Above Link Party.
    Have a great week.


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