Walnut Cake With Penuche Frosting Recipes

SCRUMPTIOUS PENUCHE FROSTING

Steps:

• Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
• Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

SPICE CAKE WITH PENUCHE FROSTING

Steps:

• Preheat oven to 350 degrees. In medium bowl, combine flour, baking powder, salt, baking soda, cloves, cinnamon, and allspice. Set aside.
• In mixing bowl, cream together shortening and sugars. Add eggs one at a time and beat for 2 minutes. Add orange juice and buttermilk alternately with flour mixture and beat for another 2 minutes. Stir in chopped nuts. Pour mixture into greased oblong cake pan. Bake for 30-35 minutes. Allow to cool before frosting.

OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING

Steps:

• In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.

WALNUT CAKE WITH PENUCHE FROSTING

Steps:

• Grease 1 13x9 inch pan or 2 8-inch cake pans. Preheat oven to 350 degrees.
• For the cake, cream the butter and sugar until light and fluffy.
• Add eggs, one at a time. Beat well.
• Add vanilla.
• In separate bowl, combine the dry ingredients.
• Add dry ingredients to sugar mixture, alternately with the milk. Mix well.
• Pour batter into cake pan or pans.
• Bake at 350 degrees for 30 minutes or until cake tests done.
• For frosting, boil butter and sugar 2 minutes in microwave oven.
• Add milk. Boil again.
• Beat in sugar and vanilla.
• Make the frosting shortly before the time you want to put it on the cake as it gets harder with time.
• Allow cake to cool slightly before frosting.

OATMEAL CAKE WITH PENUCHE FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9inch springform pan. In a large mixing bowl cream the butter with an electric mixer until soft. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until light and very fluffy.
• Thoroughly combine the flour, ground oats, baking powder, cardamom, and salt in a medium bowl. Beat these ingredients into the butter mixture, alternating with the milk, until well blended. Scrape into the prepared pan and smooth the top. Bake 50 to 55 minutes, or until a knife inserted in the center of the cake comes out clean. Do not overcook. Cool on a wire rack 15 minutes, then loosen the edges of the cake, invert onto a platter, and invert again onto the rack so the cake is right side up. Let the cake cool completely, about 2 hours.
• When the cake is cool, make the frosting: In a small saucepan melt the butter over medium low heat. Add the brown sugar and stir until melted and blended with the butter. Slowly pour in the milk, mix well, and bring the mixture to a boil. Scrape it into a medium bowl and cool 10 minutes. Add the confectioners sugar and vanilla and beat with an electric mixer until smooth. Spread all over the cooled cake. Decorate the cake by sprinkling the ground nuts on top, leaving a 3/4-inch border bare. Wait at least 15 minutes before serving to allow the frosting to set

WALNUT CAKE WITH AMERICAN FROSTING

Steps:

• Melted butter, for brushing pans
• 7 ounces all-purpose flour
• Pinch salt
• 1 generous teaspoon baking powder
• 7 tablespoons butter, softened
• 8 ounces caster sugar (superfine)
• 1 teaspoon vanilla extract
• 2 eggs, separated
• 3 1/2 ounces shelled walnuts, roughly chopped
• 3 1/2 ounces milk
• Preheat the oven to 350 degrees F. Brush 2 (8-inch) or 3 (7-inch) cake pans or sandwich pans with melted butter, and dust with flour. Line the base of each pan with parchment or greaseproof paper.
• In a bowl, sift the flour with the salt, and baking powder.
• In a large bowl, or in an electric food mixer, cream the butter until soft. Add the sugar, and vanilla extract, and beat until the mixture is light and fluffy. Beat in the egg yolks, and then stir in the chopped walnuts. Fold in a quarter of the flour and milk into the mixture, alternating each, until they are incorporated.
• In a separate bowl, whisk the egg whites until they are stiff.
• Stir a quarter of the egg whites into the cake mixture, and then gently fold in the rest. Divide the batter between the tins, making a slight hollow in the center of each so that the cake rises evenly rather than forming a peak.
• Bake in the oven until firm to the touch or until a skewer inserted into the center of each cake comes out clean, about 16 to 20 minutes. Remove the cakes from the oven and allow to sit for 5 minutes, before turning out onto a wire rack to cool.
• To make the buttercream filling: Cream the butter until very soft, and then beat in the confectioners' sugar, and the vanilla extract. When the cakes are cool, spread the buttercream filling on one layer, and top with the second layer, sandwiching the layers together.
• Make the American frosting as described below. Spread the American frosting quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water to help spread the icing. It sets very quickly at this stage, so speed is essential. Scatter with rose petals, if using, or arrange the walnut halves around the top of the cake, and allow the icing to set until it feels dry on the surface.
• To make the American Frosting: Ensure your cake is ready before you start, as this icing begins to set very quickly. Bring to the boil a saucepan of water large enough to hold a heatproof bowl. Place the egg whites in the bowl and whisk with a hand-held electric beater until very stiff.
• In a separate saucepan over a medium-high heat, dissolve the sugar in the water and boil for 5 to 10 minutes until the liquid is thick and syrupy and has reached the 'thread' stage - when the last few drops that fall from a metal spoon dipped into the syrup come off in one long, quite thick and syrupy thread.
• Pour the boiling syrup over the stiffly beaten egg whites, whisking all the time with the hand-held beater. Place the bowl in the saucepan of simmering water. Continue to whisk over the water for 10 to 15 minutes until the icing is snow white, very thick and meringue-like.
• Spread quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water. The icing sets very quickly at this stage, so speed is essential.

GRANDMA'S HICKORY NUT CAKE

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.