Best 5 Festive Nut Cake Recipes
When it comes to festive baking, nut cakes are a classic choice, bringing warmth, flavor, and a touch of elegance to any celebration. Whether it's Christmas, a birthday, or a special occasion, a well-crafted nut cake can become the centerpiece of your dessert table. With a variety of nuts to choose from, such as almonds, walnuts, hazelnuts, and pecans, and a range of spices and flavorings to complement them, the possibilities for creating a truly memorable nut cake are endless. From traditional favorites to modern twists, this article will guide you through the process of selecting the perfect festive nut cake recipe, ensuring that your next gathering is filled with sweet, nutty delight.
Let's cook with our recipes!
FESTIVE FRUIT & NUT CAKE
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
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 NUT CAKE
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
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
FESTIVE NUT CAKE
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
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.
GRANDMA'S HICKORY NUT CAKE
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
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Cream together sugar and butter for cake. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased 13x9-in. baking pan. , Bake at 325° for 45-50 minutes. (Cake may be baked in 8-in. layer pans.) Cool. Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup if desired.) Frost cake.
Nutrition Facts : Calories 469 calories, Fat 19g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 231mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 1g fiber), Protein 6g protein.
FESTIVE NUTS
Egg white binds the sugar and spices to the nuts.
Provided by Sheila Lukins
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 350°:F. Combine the sugar, spices and salt in a bowl; reserve. In a separate bowl, toss the nuts with the egg white; then toss nuts well with the sugar-spice mixture.
- 2. Spread the nuts out on a baking sheet, separating them as much as possible. Bake for 15 minutes. Using a metal spatula, scrape up the nuts and break them apart; return to the oven for 5 minutes more to dry them thoroughly. Let cool completely at room temperature. Before serving, mix in the dried cherries.
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Measure your ingredients accurately: This is especially important for baking, as even a small change in the amount of an ingredient can affect the outcome of your cake.
- Use fresh ingredients: Fresh ingredients will give your cake the best flavor and texture.
- Don't overmix the batter: Overmixing can make your cake tough and dense. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature: The temperature of your oven will affect the way your cake bakes. Make sure to preheat your oven to the correct temperature before you start baking.
- Don't open the oven door while the cake is baking: This can cause the cake to fall.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
With its moist, flavorful crumb and crunchy, nutty topping, this festive nut cake is sure to be a hit at your next holiday gathering. It's easy to make and can be tailored to your own preferences. So get creative and have fun with it!
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