WALNUT CAKE
Walnut Cake is a delicious easy recipe. The cake is so soft and fluffy! Recipe also for a lovely vanilla frosting. You can make this as a round cake or a loaf, instructions for both. Freezer friendly too. This would also make a nice cake for the holidays!
Provided by Lovefoodies
Categories Cakes
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 160 C, 325 F. Grease and lightly flour two 8 inch or 20 cm loose bottomed round cake tins. I always like to place a disc of parchment in the base of each tin so the cake comes out very easily.
- Sift flour, salt and baking powder. Chop the walnuts. Make sure the pieces are NO LARGER than pea size. Any bigger and they will sink to the bottom during baking.
- Lightly beat eggs and add vanilla in a bowl. In a mixing bowl, cream butter and sugar till light and fluffy.
- Add egg mixture, a little at a time to the batter. Then add half the flour, then milk, then the rest of flour. Add the walnuts and make sure they are well combined and distributed.
- Transfer the cake batter mixture equally in to the 2 baking tins and bake 30 - 35 mins or until skewer comes out clean. If using a loaf pan, keep the same temperature, and bake for about 1 hour to 1 hr 10 minutes. Again, check for doneness.
- Allow the cakes to rest for 2 minutes then remove from pans and place UPSIDE DOWN on a cooling rack. Allow to COMPLETELY cool before frosting.
- *** Please note, bake times will vary slightly so please check for done - ness after 25 - 30 minutes of baking.
- Add the softened butter (it MUST be softened) vanilla and powdered sugar to a mixing bowl and start by using a wooden spoon to combine. If you start with an electric mixer the powdered sugar will fly everywhere!! Once combined, use a mixer and beat the butter, sugar and vanilla until you see an almost white colour and the mixture is fluffy. At this point, taste the buttercream for sweetness. If you want more, just add some more powdered sugar, a tablespoon at a time until it is to your liking.
- When the cakes have COMPLETELY cooled, place the first cake on the plate, then take some frosting and spread evenly over the top. Then add the second cake on top and continue to frost all over the cake, or how you like. You can simply spread the frosting or use a piping bag if you would like a pretty pattern. You choose!
- Make up a cup of tea and enjoy!
Nutrition Facts : Calories 566 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 500 milligrams sodium, Sugar 42 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
ROSEMARY WALNUTS
My Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. -Renee Ciancio, New Bern, North Carolina
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.
Nutrition Facts : Calories 166 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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.
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