NUT CAKE RECIPES

Name: Fruit & nut topping for Christmas cake
Total time: 15 min
Yield: 12
Ingredients: 50 g apricot jam; 250 g glacé or dried fruits whole or cut into large strips; pecans; walnuts; almonds; pine nuts

FRUIT & NUT CAKE TOPPING | FRUIT RECIPES - JAMIE OLIVER

Fruit & nut cake topping | Fruit recipes - Jamie Oliver image

This fruity cake topping jazzes up any Christmas cake recipe and looks really tempting and festive!

Total Time 15 minutes

Yield 12

Number Of Ingredients 6

Ingredients

50 g apricot jam
250 g glacé or dried fruits whole or cut into large strips
pecans
walnuts
almonds
pine nuts

Steps:

1. Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little.
2. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.
3. Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.

Nutrition Facts : Calories 218 calories, FatContent 15.0 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 2.4 g protein, CarbohydrateContent 17.1 g carbohydrate, SugarContent 17.01 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

GRANDMA'S HICKORY NUT CAKE RECIPE: HOW TO MAKE IT

Grandma's Hickory Nut Cake Recipe: How to Make It image

This recipe's more than a recipe to us—it's a family tradition, three generations old. The frosting's a must—otherwise it's not the "true" cake! We have a timber stand with hickory trees on our farm, so getting enough nuts is easy. The problem is finding someone to crack and pick them and the "someone" usually ends up to me! I bake a lot of pies, cakes, rolls and bread. Three of our four children are now married, but with eight grandchildren, I still have plenty of takers for treats.

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 16 servings.

Number Of Ingredients 15

Ingredients

2/3 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup 2% milk
1 cup hickory nuts, chopped (reserve a few halves for garnish)
PENUCHE FROSTING:
1/2 cup butter, cubed
1 cup packed brown sugar
1/4 cup 2% milk
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk dry ingredients together. Add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely on a wire rack. , For frosting, in a saucepan, melt butter over medium heat. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in confectioners' sugar and vanilla. Immediately frost cake; garnish with nuts.

Nutrition Facts : Calories 471 calories, FatContent 20g fat (9g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 212mg sodium, CarbohydrateContent 70g carbohydrate (54g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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