CASHEW NUT CAKE(ARUBA)
I was lucky enough to visit Aruba. Lots of sun, sand, and beauty. This recipe is a forever special occasion favorite among Arubans. There are still cashew trees growing on the island. Adapted from Recipe Island.
Provided by Sharon123
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Cream margarine and sugar until smooth. Add egg whites and mix well. Add the rest of the cake ingredients and mix well. Grease a 9″ round cake pan and bake at 350ºF for 25 minutes. Let cool.
- Frosting:.
- Beat egg whites with sugar until stiff. Add margarine, salt, almond extract and beat well. Spread on top and sides of cake.
- SERVING SUGGESTIONS:.
- Traditional decorations are maraschino cherries and lime confetti(small pieces of shredded lime peel).
Nutrition Facts : Calories 982.9, Fat 58.8, SaturatedFat 12.5, Cholesterol 5.7, Sodium 1376, Carbohydrate 102.3, Fiber 2.9, Sugar 56.7, Protein 18.3
CASHEW LOVER'S CAKE
Wow a crowd with a layered torte filled and topped with a rich caramel mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 20
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 15x10x1-inch pan.
- Reserve 2/3 cup cashews for garnish. Place remaining cashews in food processor or blender; cover and process until finely ground.
- Make cake batter as directed on box. Stir in ground cashews. Pour into pan.
- Bake 18 to 23 minutes (20 to 27 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Cut cake crosswise into 3 pieces; freeze pieces in pan 1 hour.
- In medium bowl, beat cream cheese and butterscotch caramel topping on low speed until well blended. Gradually beat in whipping cream on low speed. Beat on high speed about 4 minutes or until mixture thickens and soft peaks form.
- Remove 1 cake piece from pan, using wide spatula; place on serving plate. Spread 3/4 cup caramel mixture over cake piece. Top with second cake piece; spread with 3/4 cup caramel mixture. Top with third cake piece. Frost sides and top of cake with remaining caramel mixture. Sprinkle reserved whole cashews over top of cake. Cover; refrigerate about 1 hour or until ready to serve. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 19 g, TransFat 0 g
CARAMEL-CASHEW CAKE BARS
These rich bars are a hit with everyone who tries them. The moist, cake-like crust pairs well with the chewy caramel and salty cashews.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 bars.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugars, baking powder and salt. Beat in the eggs just until combined. Fold in the cashews. Spread into a greased 8-in. square baking dish. , Bake at 350° for 20-25 minutes or until top springs back when lightly touched. , In a small bowl, combine the topping ingredients. Spread over cake. Broil for 1-2 minutes or until bubbly and lightly browned. Cut into bars while warm. Cool on a wire rack.
Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 140mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
CASHEW CAKE
Very good, very simple cake my mom gets every year for Mother's Day. I sometimes add crushed cashews to the cake batter as well.
Provided by Felix4067
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Coat two 8-inch round cake pans with nonstick cooking spray, and lightly flour.
- In a large bowl, combine the cake mix, 1/2 cup butter, the water, eggs, and almond extract; mix well.
- Pour the batter into the prepared cake pans, dividing evenly.
- Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let cool, then remove from the pans to cool completely.
- Meanwhile, in a medium bowl, make frosting by combining the remaining 1/2 cup butter, the confectioners' sugar, milk, and rum extract; mix until smooth.
- Stir in the crushed cashews until mixed through.
- Place 1 cake layer upside down on a serving plate and frost the top.
- Place the second layer over the first and frost the top and sides of the cake completely.
- Garnish with the whole cashews then cover loosely and chill until ready to serve.
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