NUTS CAKE RECIPES

OLD FASHIONED KENTUCKY NUT CAKE RECIPE | ALLRECIPES

Old Fashioned Kentucky Nut Cake Recipe | Allrecipes 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 1 - 9 x 13 inch sheet cake

Number Of Ingredients 9

Ingredients

? cup shortening
? cup white sugar
3 eggs
2?? cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
1?? 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, CarbohydrateContent 23.6 g, CholesterolContent 32.1 mg, FatContent 14.5 g, FiberContent 1.1 g, ProteinContent 4.7 g, SaturatedFatContent 2.9 g, SodiumContent 201.2 mg, SugarContent 8.4 g

SOUTHERN NUT CAKE RECIPE - FOOD.COM

Southern Nut Cake Recipe - Food.com 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.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

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.

Nutrition Facts : Calories 1241.3, FatContent 93.9, SaturatedFatContent 24.5, CholesterolContent 187.4, SodiumContent 452.6, CarbohydrateContent 87.3, FiberContent 8.6, SugarContent 43.2, ProteinContent 20.3

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