MOTHER'S WALNUT CAKE
Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.-Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.
Nutrition Facts : Calories 685 calories, Fat 35g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 475mg sodium, Carbohydrate 86g carbohydrate (61g sugars, Fiber 1g fiber), Protein 9g protein.
APPLE WALNUT CAKE WITH LEMON GLAZE
Great without frosting. Not too sweet, the flavor leaves you with good memories.
Provided by Debi Lallana
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h31m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
- In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 56.8 g, Cholesterol 46.5 mg, Fat 17 g, Fiber 2.4 g, Protein 5.3 g, SaturatedFat 2.5 g, Sodium 422.2 mg, Sugar 38.1 g
EXTREME LEMON WALNUT CAKE
Make and share this Extreme Lemon Walnut Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking pan.
- Finely grate the peel from ONE lemon, and squeeze out the juice from ONE lemon; set aside.
- With an electric mixer beat the butter, 1-1/2 cups sugar, and the lemon extract (if using) until light and fluffy for about 4-5 minutes (no less than 4 minutes, no sugar granules should remain in the creamed mixture!).
- Crack eggs open in a dish, making certain that there are no shells.
- Add in a couple at a time to the creamed mixture, beating well after each addition(beat until fluffy, about 3 minutes).
- In a small bowl, mix the flour with baking powder.
- Add in 1 cup at a time to the creamed mixture; beat until well combined.
- Stir in chopped walnuts.
- Transfer the batter to prepared cake pan.
- Bake for 40 minutes, or until cake tests done.
- While the cake is baking, prepare the syrup.
- Combine remaining 2 cups sugar with 2 cups water.
- Slice remaining lemon into wedges.
- Squeeze out the juice into sugar/water, the drop in a couple wedges.
- Bring to a boil; boil 5 minutes.
- Remove lemon wedges.
- When cake has finished baking, pour the hot lemon syrup over warm cake.
- Cool cake and serve with vanilla ice cream.
- Delicious!
Nutrition Facts : Calories 760.1, Fat 35.8, SaturatedFat 15.4, Cholesterol 242.2, Sodium 330.1, Carbohydrate 104.5, Fiber 3, Sugar 78.6, Protein 11.4
LEMON WALNUT CAKE
Make and share this Lemon Walnut Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 1h5m
Yield 1 ten inch Bundt cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Generously grease a 12-cup bundt cake pan.
- Dot rounded side of walnut or pecan halves with butter; arrange in flutes on side and bottom of pan.
- Blend cake mix (dry), egg yolks, water, confectioner's sugar, 1/2 cup butter, and vanilla in a large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
- Beat on medium speed, scraping bowl frequently, 3 minutes.
- Do Not Overbeat!
- Beat egg whites until stiff; fold into batter.
- Carefully pour batter into pan.
- Bake 40 to 45 minutes or until wooden toothpick inserted into center of cake comes out clean.
- Cool 10 minutes on wire rack.
- Remove pan; cool cake completely.
- Sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 3952.5, Fat 209.3, SaturatedFat 77, Cholesterol 1100.2, Sodium 4293.7, Carbohydrate 469, Fiber 9.5, Sugar 284.1, Protein 57.5
LEMON WALNUT CAKE
Make and share this Lemon Walnut Cake recipe from Food.com.
Provided by Derf2440
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350f degrees.
- Lightly grease a deep 8 inch removable bottomed or springform cake pan.
- Line the bottom of the pan with baking parchment or waxed paper.
- Peel and chop the banana.
- Process with the lowfat spread and dates.
- Add 1 egg and 1 tablespoon of the flour to the creamed mixture.
- Process briefly to mix, then add the remaining eggs one at a time, eaach with another 1 tablespoon flour.
- Scrape the mixture into a bowl and fold in the remaining flour, with the walnut pieces.
- Grate the rind from 3 lemons and thinly pare the rind from the fourth (for decoration).
- Squeeze the juice from 2 lemons.
- Stir the grated lemon rind and juice into the mixture.
- Spoon the batter into the prepared pan and level the top.
- Bake for 50 to 60 minutes, or until a fine skewer inserted into the centre comes out clean.
- Cool on a wire rack.
- Decorate with the pared lemon rind.
Nutrition Facts : Calories 346.2, Fat 11.3, SaturatedFat 1.8, Cholesterol 132.2, Sodium 48.3, Carbohydrate 58, Fiber 10.5, Sugar 16.9, Protein 12.6
WALNUT AND LEMON CAKE
This delightful Walnut and Lemon Cake consists of a moist and delicate walnut sponge cake, topped with a lemon crispy layer and topped with chocolate glaze.
Provided by Ella Marincus-HomeCookingAdventure
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C (350F).Butter 10-inch(26 cm) springform pan(with a removable base), and dust with flour.
- In a large bowl, cream together butter and sugar until well mixed. Add walnuts, lemon zest and flour and mix well.
- Separate egg yolks form egg whites. Whip egg whites until foamy and form stiff peaks. Fold in egg whites into butter mixture.
- Mix egg yolks with sugar until thick, creamy and pale yellow colored.
- Pour the butter mixture into prepared pan and bake for 15 minutes. Remove from the oven and add yolks mixture on top of the cake and bake for another 15 minutes.
- To prepare chocolate glaze melt the chocolate over a bain-marie until smooth. Stir in butter and heavy cream until well blended. Use immediately, pour over the cake.
Nutrition Facts : ServingSize 1 g, Calories 299 kcal, Carbohydrate 23.7 g, Protein 4.9 g, Fat 21.2 g, SaturatedFat 11.5 g, Cholesterol 123 mg, Sugar 19.7 g
WALNUT SPICE CAKE WITH LEMON GLAZE
Categories Cake Mixer Dessert Bake Thanksgiving Lemon Walnut Spice Fall Cinnamon Sour Cream Nutmeg Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan.
- Sift together flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt into a bowl. Beat together butter and sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, mixing well after each addition.
- Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites and walnuts into batter gently but thoroughly.
- Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
- Make glaze:
- Whisk together confectioners sugar and lemon juice until smooth. Transfer cake to a plate, then drizzle glaze over cake and let stand until glaze is set, about 20 minutes.
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
ALBANIAN WALNUT CAKE WITH LEMON GLAZE
I have not tried this cake yet. It is supposed to be moist and rich, but not overly sweet. I'm posting this for the Zaar World Tour. It's from a Moosewood cookbook.
Provided by MsBindy
Categories Dessert
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Cream together the butter and sugar until light and fluffy, and then mix in the eggs.
- Blend the yogurt with the buttermilk.
- Sift together the cake dry ingredients and add them alternating with the yogurt mixture into the egg mixture.
- Stir in the lemon rind and walnuts.
- Pour the batter into a buttered 9X13 baking pan and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. The cake will still be moist.
- Make the glaze by simmering together all the ingredients, covered, for about 15 minutes.
- Remove the cinnamon stick.
- When the cake is done, remove it from the oven, turn off the oven, pour the glaze over the hot cake and return it to the oven for about 10 minutes.
- Cut the cake into squares and serve it warm or cool.
Nutrition Facts : Calories 341, Fat 15.3, SaturatedFat 5.9, Cholesterol 52.5, Sodium 226.3, Carbohydrate 47.8, Fiber 1.4, Sugar 30.2, Protein 5.3
WALNUT CAKE
I have to thank a couple of people for this recipe: first, the chef Stevie Parle, of Dock Kitchen in London, who published the recipe to inspire this one, and second, the aunt of one of my recipe testers, who made such a standout interpretation that we all marveled over the leftovers the next day in the test kitchen. I just had to try my own version, and here it is, made a touch more celebratory with caramelized walnuts and lashings of whipped cream, both of which can be omitted if you prefer keeping it plain and dairy-free (thereby making it suitable for Passover). The cake is moist and delicious enough as it is. If baking for Passover, you should also be sure to use muscovado sugar (or dark brown sugar) and amaretto that are certified kosher for Passover.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Grease an 8-inch/20-centimeter springform pan with oil or butter. Line the bottom of the pan with parchment paper and set aside.
- Place egg yolks and muscovado sugar in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a hand-held electric mixer). Whip on high speed for about 2 minutes, or until pale and fluffy, scraping down sides of bowl as necessary. Transfer mixture to a large bowl. Add walnuts, lemon zest and salt and mix well to combine.
- Clean and dry the stand mixer bowl and whisk attachment, then add egg whites to bowl. Whip on high speed for 2 minutes, or until stiff peaks form. Using a spatula, fold egg whites into the walnut mixture a third at a time; the mixture will be thick and quite difficult to bring together at first but will gradually loosen, so the final addition of whites lightens the batter considerably.
- Pour batter into pan and bake for 40 minutes, until evenly puffed. This is a moist cake, so a skewer inserted inside should not come out completely dry and clean. Let cake cool for 5 minutes, then release it from the pan. (You may need to run a small knife around the edge.) Carefully flip over cake, remove pan bottom and paper, and flip again to transfer it to a large plate. Brush surface with amaretto and then leave to cool completely.
- While cake is cooling, make the caramelized walnuts: Sprinkle sugar evenly over the bottom of a medium saucepan and place over medium heat. Cook gently for about 6 minutes, swirling pan but resisting the urge to stir, until you get a medium brown syrup, the consistency of maple syrup. Add walnuts and quickly stir them into the syrup until coated. Pour nuts onto a parchment-lined sheet pan, spread in a single layer, and sprinkle with a pinch of salt. Once cool and hardened, roughly chop into 1/2- and 1-inch/1- and 2-centimeter pieces.
- To serve: Add cream and sugar to the bowl of an electric stand mixer fitted with the whisk attachment (or use a large bowl and a hand-held whisk). Whip on high speed for 1 minute, or until firm and fluffy. When cake has cooled, spread cream over surface and then scatter with caramelized walnuts.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 15 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 355 milligrams, Sugar 49 grams, TransFat 0 grams
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