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.

SOUTHERN NUT CAKE RECIPE - (4/5)



Southern Nut Cake Recipe - (4/5) image

Provided by á-17891

Number Of Ingredients 11

1 pound toasted walnuts, broken in large pieces
1 pound toasted pecans, broken in large pieces
3-1/2 cups sifted all-purpose flour
2 teaspoons double acting baking powder
1/2 teaspoon mace
1/4 teaspoon salt
3/4 cup milk
1/2 cup brandy or bourbon, divided use
1 cup butter, room temperature
2 cups granulated sugar
6 large eggs

Steps:

  • 1) Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside. 2) Place walnuts and pecans into a very large mixing bowl or roasting pan. 3) Combine flour, baking powder, mace and salt in another bowl. Whisk to combine. 4) Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside. 5) Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy. 6) On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even. 7) Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with reserved 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings.

FRANKLIN NUT CAKE



Franklin Nut Cake image

From our ancestor in Boston, Cotton Mather, through Franklin, North Carolina to my family in South Carolina. Many family secrets were readily revealed, but the "Franklin Nut Cake" recipe was closely guarded by my mother.

Provided by Food Network

Categories     dessert

Number Of Ingredients 10

1 lb. butter
2 C. sugar
6 eggs
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 lb. plus 3/4 C. pecans
4 C. flour
1 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla

Steps:

  • Cream butter and sugar. Add beaten eggs and 3 cups flour with baking powder and salt added. Mix remaining 1 cup of flour with chopped nuts and chopped candied fruits. Mix into batter and add vanilla. Grease, flour, and line a large tube pan. Pour mixture into pan. Bake at 250 for 3 hours. Let cool for an hour. Remove from pan and place in a covered container with a glass of sherry, so the cake and wine "get to know each other". Let sit for 4 days until the sherry flavor permeates the cake. Slice thin.

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.

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