Autumn’s Nut Cake


Autumn’s Nut Cake

This simple cake can be made with walnuts or pecans, or if you are lucky, shagbark hickory nuts!



  • 8 ounces ground nuts
  • 8 ounces maple sugar 
  • 6 eggs
  • whipped cream for topping is optional



  1. preheat oven to 350F
  2. Seperate the eggs
  3. Beat the yolks with the maple sugar for 8 minutes, then fold in ground nuts
  4. Beat the egg whites to soft peaks and fold into nut mixture.
  5. Pour into a buttered & floured pan and bake for 30- 40 minutes. Do not over bake! The cake should be moist inside.


Serve with a dollop of whipped cream and a glass of Two-Year Pommeau