Old Fashioned Butter Nut Cake Recipes

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DATE NUT CAKE- PROJECT VINTAGE RECIPES



Date Nut Cake- Project Vintage Recipes image

This incredibly moist vintage Date Nut Cake recipe is just like grandma used to make, made with unbleached flour, butter, spices, dates and nuts.

Provided by Amee

Categories     Bread     Dessert     Snack

Time 1h

Number Of Ingredients 12

1 lb dates ( chopped fine and pits removed)
2 tbsp baking soda
2 cups boiling water
1/2 cup unsalted butter (1 stick, softened)
1 cup brown sugar
1/2 cup white sugar
2 eggs (well-beaten )
1 1/2 cups spelt flour
1 1/2 cups unbleached bread flour (King Arthur's brand)
1 tsp cinnamon
2 tsp vanilla extract
1 cup pecans (chopped (walnuts would be great too))

Steps:

  • Place chopped dates in a large bowl and sprinkle with baking soda.
  • Pour boiling water over the dates and let sit until cool.
  • In the bowl of an electric mixer, cream butter and both sugars and then add the beaten eggs.
  • Mix until creamy.
  • Sift the flours with the teaspoon of cinnamon and then slowly add to the butter mixture until all is incorporated.
  • Add vanilla, dates (with water) and chopped nuts and stir until blended.
  • Pour into two 9 inch greased and floured cake pans and bake at 350 degrees for 35-45 minutes or until a toothpick inserted into the center comes out clean.
  • Cool on wire racks.
  • Sprinkle with powdered sugar before serving.
  • This can also be served topped with fresh whipped cream.

Nutrition Facts : Carbohydrate 59 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 424 mg, Fiber 5 g, Sugar 38 g, Calories 347 kcal, ServingSize 1 serving

MRS NG OLD FASHIONED BUTTER CAKE



Mrs Ng Old Fashioned Butter Cake image

This butter cake may be old-fashioned and traditional, but you will want to bake this rich and buttery cake again and again because they are so good.

Provided by Anita Jacobson

Categories     Dessert

Time 1h5m

Number Of Ingredients 10

180 gram (~ 1 1/2 cup) all-purpose flour
2 teaspoon baking powder
3/4 teaspoon salt
2 stick (16 tablespoon / ~ 230 gram) unsalted butter, softened
150 gram sugar
1 teaspoon vanilla extract
4 egg yolks, from large-size eggs
1/4 cup milk
4 egg whites, from large-size eggs
50 gram sugar

Steps:

  • Preheat oven to 180 Celsius (350 Fahrenheit). Line an 8"x8" square cake pan with parchment paper and set aside.
  • Prepare egg yolk batter:Whisk together all-purpose flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat butter and 150 gram sugar until pale and fluffy with a medium speed. Add vanilla extract and egg yolks, one at a time, and beat well with each addition. Next, lower the speed, alternatively add half of flour and half of milk, beat well with each addition, until all flour and milk is incorporated. Stop once all the flour is incorporated and you no longer see streaks of flour. We don't want to over-cream the batter.
  • Prepare egg white batter: In another large mixing bowl, whisk egg whites until foamy, then add 50 gram sugar in 3 batches. Continue whisking until stiff peak.
  • Combine cake batter: Fold the egg white into egg yolk batter in 3 batches with a spatula. Be extra gentle so you don't destroy all the air bubbles from the egg whites.
  • Pour the batter into prepared cake pan, and bake in preheated oven for 45 minutes, or until a cake tester comes out clean.
  • Remove cake from oven and let it rest in the pan for 10 minutes, then gently remove the cake from pan (this is why a parchment paper helps immensely and ensuring the cake remains intact!) and let it cool completely on a wire rack.
  • Once the cake cools to almost room temperature, cut into 16 serving slices.

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.

BUTTERNUT CAKE



Butternut Cake image

I adopted this recipe in the RecipeZaar recipe adoption. Although I have not made it yet, Susie in Tx has and she made some great suggestions in her review. Please take a look and give this cake a try.

Provided by Jellyqueen

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup butter
2 cups sugar
3 eggs
1/4 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
3 cups flour, Sifted
3 teaspoons butternut flavoring
icing, ingredients
8 ounces cream cheese
1/4 cup butter
1 (16 ounce) box powdered sugar
2 teaspoons butternut flavoring
1 cup nuts, Chopped

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour three 9-inch cake pans of butter.
  • Cream butter and sugar until fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix soda and salt into buttermilk until foamy.
  • Add alternately with flour.
  • Add 3 teaspoons flavoring.
  • Pour into prepared pans and bake until done, 20 to 25 minutes.
  • For icing.
  • Beat cream cheese and butter until smooth.
  • Add box of powdered sugar and beat well.
  • Add butternut flavoring and blend.
  • Stir in chopped pecans.
  • Spread thinly between layers and cover cake completely with icing.

BUTTERNUT CAKE



Butternut Cake image

This recipe has been in our family for years. It's always included on holiday menus. Preparing the cake is a family project-the men crack the shells, and the children help pick out the nut meats.-Betty Zeltwanger, Canisteo, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 11

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped butternuts or walnuts
Frosting of your choice

Steps:

  • In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cooled cake.

Nutrition Facts :

OLD FASHIONED CINNAMON NUT CAKE



Old Fashioned Cinnamon Nut Cake image

This is an old recipe. To serve, break the cake apart with two forks.

Provided by MARBALET

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 14

Number Of Ingredients 11

1 cup sour cream
½ cup white sugar
1 teaspoon salt
2 (.25 ounce) packages active dry yeast
½ cup butter, melted
3 eggs
4 ½ cups all-purpose flour
½ cup butter, melted
1 cup chopped walnuts
1 cup white sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, mix together sour cream, 1/2 cup sugar, salt, and yeast. Stir until yeast dissolves. Add eggs, 1/2 cup melted butter, and half of the flour; mix well. Mix in the remaining flour.
  • Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in bulk, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.
  • Place 1/2 cup melted butter in a small cup. Mix together 1 cup white sugar, chopped nuts, and cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter, and roll in sugar-nut mixture. Place in layers in a 10 inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and a towel, and let dough rise again 45 minutes.
  • Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes, or until golden brown. Run a spatula around sides of cake, and invert onto plate.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 54.5 g, Cholesterol 81.9 mg, Fat 23.6 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 11.4 g, Sodium 284.7 mg, Sugar 21.9 g

OLD FASHIONED KENTUCKY NUT CAKE



Old Fashioned Kentucky Nut Cake image

Simply walnut! I use half butter and half shortening for better flavor. Frost with a buttercream frosting.

Provided by Gwen

Categories     Desserts     Cakes     White Cake Recipes

Yield 18

Number Of Ingredients 9

⅔ cup shortening
⅔ cup white sugar
3 eggs
2 ⅔ cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
1 ⅓ cups chopped walnuts

Steps:

  • Sift together flour, salt, and baking powder.
  • In a large bowl, cream shortening and sugar until fluffy. Beat in eggs one at a time. Combine milk and vanilla, and add alternately with flour mixture to egg mixture. Fold in nuts. Pour into a greased and floured 9 x 13 inch cake pan.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool on a wire rack.

Nutrition Facts : Calories 239.5 calories, Carbohydrate 23.6 g, Cholesterol 32.1 mg, Fat 14.5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.9 g, Sodium 201.2 mg, Sugar 8.4 g

BUTTER & NUT POUND CAKE



Butter & Nut Pound Cake image

My mom made this cake for my brother every year for his birthday when we were growing up. It is a very comforting, old-fashioned and delicious cake.

Provided by Juenessa

Categories     Dessert

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 14

3 cups sugar
5 1/3 fluid ounces evaporated milk
1/3 cup water
1/2 cup Crisco
1 cup butter (2 sticks)
1/4 teaspoon salt
5 eggs
3 1/4 cups flour
2 tablespoons butter pecan flavoring (we use Superior brand imitation vanilla, butter and nut flavoring)
1/2 cup butter (room temperature)
1 (8 ounce) package cream cheese (room temperature)
1 (16 ounce) box powdered sugar
1 tablespoon butter pecan flavoring
1/2 cup chopped pecans

Steps:

  • For the cake:.
  • Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
  • Place in COLD oven and turn heat to 325 degrees.
  • Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
  • For the frosting: ****.
  • Beat cream cheese and butter until smooth.
  • Add box of powdered sugar and beat well.
  • Add butter & nut flavoring and blend.
  • Stir in chopped pecans.
  • Spread on top of cake and let come down the sides.
  • ****Note:.
  • My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.

Nutrition Facts : Calories 1067.3, Fat 53.9, SaturatedFat 27.6, Cholesterol 208.8, Sodium 375.6, Carbohydrate 139.4, Fiber 1.6, Sugar 104.9, Protein 11

OLD FASHIONED BUTTER NUT CAKE



Old Fashioned Butter Nut Cake image

This cake is divine and NOT HEALTHY. :-) This recipe came from my aunt, who got it from my grandmother. (She died before I was born and was making this cake in the 40s and 50s, according to my dad).

Provided by Deb Finney

Categories     Cakes

Time 1h20m

Number Of Ingredients 12

1 c crisco (not oil, the stuff in the can!)
2 c sugar
1 Tbsp vanilla, butter & nut flavoring
2 1/2 c all purpose flour
1/2 c self rising flour
1 c milk, whole
4 eggs
ICING
2 c powdered sugar
4 Tbsp canned milk (pet or carnation)
1/2 c butter
1/2 tsp vanilla, butter & nut flavoring

Steps:

  • 1. Cream crisco and mix in sugar
  • 2. Add eggs, one at a time and beat
  • 3. Mix flour together and add to mixture
  • 4. Add milk and flavor. Beat and pour into a bundt pan sprayed with cooking spray (such as Pam) or two round cake pans.
  • 5. Bake at 325 for one hour.
  • 6. Cream butter until fluffy. Add part of the powdered sugar and beat. Continue adding sugar and milk in small batches and beat until very fluffy. Stir in flavoring. Frost/Ice your cake.

OLD-FASHIONED BUTTER CRUNCH



Old-Fashioned Butter Crunch image

Provided by Food Network

Time 1h

Number Of Ingredients 8

16 tablespoons (2 sticks) unsalted butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ounces
12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ounces
One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting--boards, jelly-roll pans, or cardboard pieces, covered with parchment.

Steps:

  • To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

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