Christmas Nut Cake Recipes

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FESTIVE NUT CAKE



Festive Nut Cake image

With almonds, cashews, pecans and walnuts, this spiced cake is loaded with crunchy nuts. It's the perfect ending to a Christmastime feast. -Jeanne Kemper, Bagdad, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 18

2 large eggs, separated
1 cup butter, softened
2 cups sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup 2% milk
1 teaspoon cream of tartar
1 cup slivered almonds
1 cup each chopped cashews, pecans and walnuts
TOPPING:
1/2 cup confectioners' sugar
3 to 4 teaspoons 2% milk
Additional slivered almonds, salted cashews and pecan and walnut halves, toasted, optional

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Grease and flour a 10-in. tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed until stiff peaks form. Fold into batter with almonds, cashews, pecans and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over cake and, if desired, sprinkle with additional nuts.

Nutrition Facts : Calories 504 calories, Fat 30g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 316mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 3g fiber), Protein 8g protein.

CHRISTMAS SPECIAL FRUITCAKE



Christmas Special Fruitcake image

I've made this quick and easy Christmas fruit cake many times during the past several years, giving it to family and friends for gifts. I also gave one to my doctor, and he claims it's the best he's ever tasted.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 24 servings.

Number Of Ingredients 9

3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherries
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300°. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated. , In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased parchment-lined 9x5-in. loaf pan. , Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.

FESTIVE FRUIT & NUT CAKE



Festive fruit & nut cake image

This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 2h40m

Yield Cuts into 12-16 slices

Number Of Ingredients 15

250g butter , at room temperature
140g light muscovado sugar
6 large eggs , beaten
280g plain flour
85g ground almond
2 tsp ground ginger
2 tsp ground cinnamon
700g luxury mixed fruit (including raisins, currants, sultanas, mixed peel and glace cherries)
3 tbsp dark rum
140g white marzipan , diced
50g each whole skinned hazelnut and blanched almonds
85g each Brazil nuts and flaked almonds
140g whole glacé cherries
100g golden syrup
1 metre of wide ribbon

Steps:

  • Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
  • Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
  • While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
  • Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
  • To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

Nutrition Facts : Calories 780 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.67 milligram of sodium

CHRISTMAS CAKE - EASY MOIST FRUIT CAKE



Christmas Cake - EASY moist fruit cake image

Recipe video above. This is an easy Christmas Cake that requires no overnight fruit soaking. It's a fruit cake that's incredibly easy to make, with a rich, velvety texture that's full flavoured and so moist it can be eaten plain. (But no one turns away a slosh of custard!) Just as good made on the day - or weeks later.

Provided by Nagi

Categories     Dessert

Time 4h45m

Number Of Ingredients 24

300g / 10 oz raisins
150g / 5 oz diced dried apricots (, chopped 8 mm / 1/3")
75g / 2.5 oz mixed peel (, diced 5mm / 1/5)
150g / 5 oz glace cherries (, chopped 8 mm / 1/3")
180g / 6 oz dates (, diced 5mm / 1/5")
1 cup + 2 tbsp apple juice, OR 1/3 brandy + 2/3 juice ( (Note 2))
115g / 8 tbsp unsalted butter (, softened (1 US stick))
1 1/2 cups dark brown sugar (, packed (Note 3))
1/2 cup vegetable oil ((or canola, peanut, grapeseed))
3 tbsp molasses or golden syrup ((Note 4))
1/2 tsp salt
1/2 tsp all spice
1/2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1/2 tsp baking powder
1 2/3 cups plain flour ((all purpose flour))
3/4 cup walnuts (, chopped (optional))
500ml / 1 pint pouring custard (, homemade or store bought (Note 5))
250g / 8 oz "ready to roll" marzipan
250g / 8 oz "ready to roll" white fondant
Cherries dusted with icing sugar
Cherries or other fruit dusted with icing sugar ((on plain cake, looks very pretty!))
Drippy white glaze ((directions below))

Steps:

  • Place dried fruit and juice/brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
  • Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).
  • Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21 - 22 cm / 8 - 9" round cake pan with baking paper (parchment paper) (7 cm / 2.75" tall).
  • Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5).
  • Add oil and molasses, beat until combined.
  • Add salt, spices and baking powder - beat until incorporated.
  • Add eggs, one at a time, beating until just incorporated
  • Stir in the flour.
  • When mostly incorporated, stir in the fruit mix (including all the extra liquid in bowl) and walnuts (if using).
  • Pour into cake pan, cover with foil and bake for 3 hours 15 minutes, removing foil the last 45 minutes. Skewer inserted into middle should come out clean with no batter on it.
  • Remove from oven and cool for 20 minutes before transferring to cooling rack. Cool completely before serving.
  • Cake is moist and so full flavoured, it can be eaten plain. But see below for decorating and serving ideas (traditionally served with pouring custard).
  • Cutting: Either cut into thin wedges, or cut cake into thin strips (2cm / 0.75" or so), then cut those strips into serving size pieces.
  • Traditional White Christmas Cake (pictured in post) - Marzipan and fondant, see Decorating Note.
  • Simple - pile top with fresh cherries or other fruit, dust with icing sugar (powdered sugar). Wrap a ribbon around the cake for extra touch!
  • Drippy white glaze - use the glaze in this Lemon Cake recipe, but leave out the lemon juice (ie make a plain sweet white glaze). Flip cake upside down for flat surface then glaze per that recipe.
  • Serving - serve with custard for a traditional experience! Either homemade custard or store bought pouring custard (jazz it up by mixing in vanilla seed paste!).

Nutrition Facts : Calories 388 kcal, Carbohydrate 64 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 127 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving

CHRISTMAS NUT CAKE



Christmas Nut Cake image

This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!

Provided by Richard Reisner

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 24

Number Of Ingredients 13

1 ½ pounds blanched whole almonds
1 pound Brazil nuts
½ pound walnut halves
½ pound pecan halves
1 ½ pounds pitted dates
⅓ pound red candied cherries
⅓ pound green candied cherries
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
¾ teaspoon salt
4 eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Line two 5x9 inch loaf pans with greased parchment paper.
  • Combine the almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
  • Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well.
  • Beat eggs and vanilla, add to nut and flour mixture and mix well.
  • Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.

Nutrition Facts : Calories 598.3 calories, Carbohydrate 51.9 g, Cholesterol 31 mg, Fat 41.2 g, Fiber 8.3 g, Protein 13.6 g, SaturatedFat 7.7 g, Sodium 122.3 mg, Sugar 35.1 g

SOUTHERN NUT CAKE



Southern Nut Cake image

It's basically a Christmas Cake. There's no candied fruit- it's chock full of nuts. And it's drizzled with brandy....a big plus for a Christmas Cake. The only resemblance to fruit cake is the dough before baking- loaded with nuts and not much batter. A Maida Hatter recipe, adapted from Moveable Feasts.

Provided by BecR2400

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 lb walnuts (4 1/2 cups)
1 lb pecans (4 1/2 cups)
3 1/2 cups sifted flour
2 teaspoons double-acting baking powder
1/2 teaspoon mace
1/4 teaspoon salt
3/4 cup milk
1/4 cup brandy or 1/4 cup Bourbon
3/4 lb butter, room temperature (1 1/2 cups)
2 cups sugar
6 eggs, room temperature
extra brandy or bourbon for the finished cake

Steps:

  • Adjust oven rack 1/3 the way up from the bottom. Preheat oven to 325°. Butter a 10 by 4 inch tube pan (like an angel food cake pan). Line the bottom with wax or parchment paper. Butter the paper and dust all over with fine bread crumbs.
  • Break or cut the nuts into large pieces. They should NOT be finely chopped. Place them in the largest bowl you have.
  • Sift together the flour, baking powder, mace and salt. Set aside. Combine the milk and brandy or bourbon. Set aside.
  • In an electric mixer, cream the butter. Add the sugar and beat for a few minutes, scraping the bowl as necessary. On moderate speed, add the eggs one at a time, beating until thoroughly incorporated after each egg and scraping the bowl when necessary to keep everything well mixed. Increase speed and beat until light and fluffy- about 3 minutes. The batter may look curdled at this point- that's OK.
  • On lowest speed alternately add the sifted dry ingredients in three additions with the milk mixture in two, scraping the bowl as necessary with the spatula and beating only until smooth after each addition.
  • Pour the batter over the nuts. Stir with a large wooden spoon until the nuts are all coated with the batter. Turn into the prepared pan and level the top.
  • Bake for 1 ¾ hours or until a cake tester comes out clean. Remove from the oven and place the cake pan on a rack. Generously sprinkle or brush the brandy or bourbon on top of the hot cake. Let cake cool in the pan for about 20 minutes.
  • Cover the cake with a rack and invert to remove pan and paper. Cover with another rack and carefully invert again to cool. It's better if it sits for 24 hours before cutting.

TRADITIONAL CANADIAN CHRISTMAS CAKE



Traditional Canadian Christmas Cake image

One the prairies, one was measured by the flavour and texture of their dark fruitcake. Everyone made it. Everyone had an opinion. It is the bourbon that makes all the difference to me, in this exotic dark fruit cake. Makes 2 loaves or 5 small loaves. Must be made a minimum of 4 weeks before the holiday season.

Provided by Valerie Lugonja

Categories     Dessert

Time 1h20m

Number Of Ingredients 23

¾ c softened butter
1 ¼ c firmly packed brown sugar
3 large eggs
2 ½ c all purpose sifter flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
1 teaspoon ground allspice
½ cup dark molasses
½ cup brewed black coffee ((or espresso))
½ cup bourbon
1 pound dark raisins
½ pound candied red cherries (whole)
½ pound candied green cherries (whole)
¼ pound candied orange peel (chopped)
¼ pound candied lemon peel (chopped)
½ pound chopped citron
½ pound dark pitted dates (chopped)
1 cup pecans (toasted whole)
Bourbon for soaking cheesecloth in and brushing on
½ cup warmed red currant jelly
Pecan halves (, and candied cherry halves)

Steps:

  • Place all fruit in large bowl; add bourbon and soak for 2-4 hours
  • Preheat oven to 300°F and grease two 9 x 5 loaf pans 2 1/2 inches deep or five 5 3/4 x 3 pans 2 inches deep
  • Line bottoms with parchment paper; butter it (the original recipe was waxed paper)
  • Cream together butter and brown sugar; beat in the eggs.
  • Sift all dry ingredients; beat into butter mixture
  • Add molasses and brewed black coffee or espresso to mixture; combine well
  • Fold in the nuts and bourbon soaked in fruit
  • Carefully pack the batter into the prepared pans almost to the top (I used an offset spatula to finish the tops of each cake)
  • Place pans on centre rack of oven in a bain marie (place pans in a larger pan and pour hot water halfway up the sides); bake for 2 to 2 ½ hours, or until toothpick comes out clean (the small cakes took 50 minutes, so watch carefully after 45 minutes)
  • If the tops brown too quickly, place foil over the top
  • Cool 30 minutes, then remove and set on wire rack
  • Wrap carefully in a triple layer of cheesecloth that has been soaked in bourbon
  • Seal tightly in aluminum foil and store in a cool dry place until the holiday season
  • Once a week, remove foil, and brush additional bourbon onto the cheese cloth
  • The longer it is stored, the more times it is dowsed, the more pungent and flavourful it becomes.

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