Cashew Nut Cake Recipes

CASHEW CAKE

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.

CASHEW NUT CAKE(ARUBA)

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).

CASHEW BRITTLE

Steps:

• Heat oven to 200°F. Grease 2 large cookie sheets with butter; keep warm in oven. (Keeping the cookie sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter; set aside.
• In small bowl, mix baking soda, 1 teaspoon water and the vanilla; set aside. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. Cook over medium heat about 25 minutes, stirring occasionally, to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and cashews. Cook about 13 minutes, stirring constantly, to 300°F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula. Cool completely, at least 1 hour. Break into pieces. Store in airtight container at room temperature.