Old Dominion Cake Recipe
Description: Indulge in the rich flavors of this decadent Old Dominion Cake, a delightful dessert that combines the warmth of cinnamon, the crunch of hazelnuts, and the sweetness of coconut, all wrapped up in a moist and tender crumb. Topped with a drizzle of Frangelico-infused icing, this cake is sure to be a hit at any gathering or special occasion!
Recipe Details:
| Preparation Time | Cooking Time | Total Time | Yield |
|---|---|---|---|
| 15 minutes | 45-50 minutes | 1 hour | 1 cake |
Ingredients:
- 1/2 cup unsalted butter
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups cake flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup sour cream
- 3/4 cup hazelnuts
- 3/4 cup shredded coconut
- 2 teaspoons cinnamon
- 1 tablespoon cocoa powder
- 1 cup confectioners’ sugar
- Frangelico Hazelnut Liqueur or almond extract
- Water
Instructions:
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Preheat your oven to 325ºF (165ºC) and position the oven rack in the middle level.
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Prepare a 10-inch Bundt pan by greasing it with butter and lightly dusting it with flour.
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In a large mixing bowl, beat together the unsalted butter, sugar, and vanilla extract until light and fluffy, which should take about 4 minutes.
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Add the eggs to the mixture one at a time, beating well after each addition.
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In a separate bowl, combine the cake flour with the baking soda, 1 tablespoon of cocoa powder, cinnamon, and salt. Stir well to ensure even distribution.
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In another bowl, mix together the hazelnuts and shredded coconut. Add a tablespoon of the flour mixture and toss to coat evenly.
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Gradually add the flour mixture and sour cream to the butter and egg mixture, alternating between the two and starting and ending with the flour.
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Fold in the coated hazelnuts and coconut until evenly distributed throughout the batter.
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Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
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Bake the cake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan on a wire rack for about 15 minutes.
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Carefully invert the pan onto the wire rack and remove the cake to finish cooling completely at room temperature.
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Prepare the icing by mixing 1 cup of confectioners’ sugar with Frangelico Hazelnut Liqueur or almond extract, adding enough water to achieve a drizzling consistency. Divide the mixture in half.
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To one half of the icing mixture, add 1 teaspoon of cocoa powder. If needed, adjust the consistency with additional water.
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Drizzle the white and chocolate icings alternately over the cooled cake, allowing the icing to set.
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Dust the cake with additional powdered sugar for a snowy finish.
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For serving, indulge your sweet tooth by pairing slices of Old Dominion Cake with a scoop of chocolate chip ice cream for a refreshing treat on warm summer days, or opt for a dollop of sweetened whipped cream flavored with Frangelico Liqueur on cooler days or during winter holidays.
Nutritional Information (Per Serving):
- Calories: 6367.4
- Fat: 342.6g
- Saturated Fat: 184.9g
- Cholesterol: 1401.8mg
- Sodium: 1316.4mg
- Carbohydrates: 782.1g
- Fiber: 29.7g
- Sugar: 530.3g
- Protein: 75.5g
Indulge in the richness of flavors and the warmth of cinnamon in every bite of this delightful Old Dominion Cake. Perfect for any occasion, this cake will surely become a favorite in your dessert repertoire. Enjoy the sweet satisfaction of creating and sharing this delicious treat with your loved ones! 🍰✨
