NUTTY CARROT CAKE
Make and share this Nutty Carrot Cake recipe from Food.com.
Provided by BLUE ROSE
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Pre heat oven to 350 degrees.
- Cream margarine and sugar together until light and fluffy.
- Blend in carrots, eggs and vanilla.
- Add combined dry ingredients alternately with milk, mixing well after each addition.
- Stir in nuts.
- Pour into greased foulred 9x13 pan.
- Bake for 45 to 50 minutes or until wooden pick inserted into center comes out clean and dry.
- While baking make frosting:.
- Combine cream cheese, milk and vanilla, mixing until blended. Gradually add sugar, mixing well after each addition.
- After cake has cooled frost cake and top with chopped nuts if desired.
Nutrition Facts : Calories 538.7, Fat 22.6, SaturatedFat 5.3, Cholesterol 62.3, Sodium 557.7, Carbohydrate 79.5, Fiber 1.9, Sugar 55.7, Protein 6.5
NUTTY AS A FRUITCAKE (HEALTHY VERSION)
I hated fruitcake until I tried this. It took me 2 years to get the recipe from a friend at church. I am patient. It was worth the wait. A little history from Christmas Corner-Traditions: Fruitcake has been a holiday tradition for hundreds of years. The oldest references to fruitcake date back to Roman times, when the recipe included pomegranate seeds, pine nuts, and raisins mixed into barley mash. In Europe in the 1700s, a ceremonial type of fruitcake was baked at the end of the nut harvest and consumed the following year to celebrate the beginning of the next harvest. In the 18th century in England, there were laws restricting the use of plum cake (the generic word for dried fruit at the time) to Christmas, Easter, weddings, christenings, and funerals. Between 1837 and 1901, fruitcake was popular. It is said Queen Victoria received a fruitcake for her birthday one year, and legend has it, she put it aside for a year as a sign of restraint, moderation, and good taste. It is the custom in England for unmarried wedding guests to put a slice of the cake, traditionally a dark fruitcake, under their pillow at night so they will dream of the person they will marry. Fruitcake is full of healthy nutrients. The fruit and fiber in fruitcake is loaded with anti-oxidants, molecules that protect cells from disease and damage. The cakes contain a lot of sugar which means that water activity will be low, which keeps mold from forming and makes the cake last a long time. A fruitcake can last several months. If there's no mold, it's safe to eat, even if it has been around a while. But fruitcakes can't last forever.
Provided by Sharon123
Categories Quick Breads
Time 50m
Yield 2-3 loaves, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix all ingredients, except condensed milk, in a large bowl.
- Pour the can of condensed milk over the fruit mixture. Mix well.
- Pour into well greased loaf pans(2 large or 3 small). Bake for 30 minutes at 350 degrees Fahrenheit.
- Cool in pans a few minutes before turning out onto wire racks to finish cooling.
- The longer this keeps the better it tastes! Enjoy!
- Note: These make great gifts!
Nutrition Facts : Calories 240, Fat 12, SaturatedFat 5.2, Cholesterol 5.6, Sodium 52.7, Carbohydrate 32.4, Fiber 2.8, Sugar 26.8, Protein 3.9
FRANKLIN NUT CAKE
From our ancestor in Boston, Cotton Mather, through Franklin, North Carolina to my family in South Carolina. Many family secrets were readily revealed, but the "Franklin Nut Cake" recipe was closely guarded by my mother.
Provided by Food Network
Categories dessert
Number Of Ingredients 10
Steps:
- Cream butter and sugar. Add beaten eggs and 3 cups flour with baking powder and salt added. Mix remaining 1 cup of flour with chopped nuts and chopped candied fruits. Mix into batter and add vanilla. Grease, flour, and line a large tube pan. Pour mixture into pan. Bake at 250 for 3 hours. Let cool for an hour. Remove from pan and place in a covered container with a glass of sherry, so the cake and wine "get to know each other". Let sit for 4 days until the sherry flavor permeates the cake. Slice thin.
NUTTY ORANGE COFFEE CAKE
This cake is so pretty when it is done. It also is surprisingly good, that's why I had to share this.
Provided by paula giles
Categories Breads
Time 50m
Yield 1 bundt, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a small bowl; set aside.
- Place about 1 tsp cream cheese in center of each biscuit.
- Fold biscuit in half over cream cheese and seal edges by pressing together.
- Dip biscuits in melted butter.
- Then dredge in sugar mixture.
- Place bisquits, curved side down, in a single layer in a bundt pan sprayed with Pam.
- Space biscuits evenly and do not stack.
- Place any remaining biscuits around center of tube filling any spaces.
- Drizzle any remaining sugar and butter over biscuits.
- Bake at 350°F for 35-40 minutes.
- Immediately invert onto serving plate.
- Combine powder sugar and orange juice, stirring well; drizzle over warm cake.
Nutrition Facts : Calories 1167.7, Fat 63.9, SaturatedFat 28, Cholesterol 92.2, Sodium 1909.2, Carbohydrate 137.6, Fiber 1.7, Sugar 68.3, Protein 16
NUTTY APPLE STREUSEL CAKE
With slices of British Cox's apples and a crunchy nut topping, this cake is a winner
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Supper, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 16
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Once the cake mix is in the pan, poke into it thick slices from the 4 peeled and cored small eating apples (Cox's are ideal). Then bake for about 30 mins (half way through baking add the streusel mix on top of one of the cakes, see next step below) until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- Meanwhile, roughly rub together the light muscovado sugar, plain flour and butter. Mix in the roughly chopped blanched hazelnuts. Half-way through baking, sprinkle the streusel mix on top of one of the cakes.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over the bottom of the sponge that doesn't have the streusel on top and sandwich the two halves of the cake. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 546 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
NUTTY CAKE BARS WITH CHOCOLATE GLAZE
Vanilla flavor pudding mix bumps up the deliciousness of a yellow cake mix. Add chopped nuts and a chocolate glaze to make these scrumptious dessert bars.
Provided by My Food and Family
Categories Home
Time 1h55m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350º F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat first 4 ingredients with mixer until blended. (Dough will be thick.) Stir in nuts; press onto bottom of prepared pan.
- Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely.
- Melt chocolate as directed on package; stir in oil. Spread over cake. Refrigerate 30 min. or until chocolate is firm. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
NUTTY GRAHAM PICNIC CAKE
Make and share this Nutty Graham Picnic Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Grease and flour a 10-inch tube pan OR a 12-cup Bundt pan.
- In a large bowl, mix all cake ingredients, except the nuts, beat for 3 minutes at medium speed.
- Stir in nuts by hand.
- Spoon batter into prepared baking pans.
- Bake for 40-60 minutes, or until cake test done.
- Cool in pan for 15 minutes, run knife around the edges, lift off and remove from sides, OR invert (if using a Bundt pan).
- FOR GLAZE: In a small saucepan, combine 4 tbsp brown sugar, milk and butter, cook over low heat just until sugar is dissolved, stirring constantly.
- Remove from heat.
- Stir in icing sugar, blend until smooth.
- Drizzle over cake; sprinkle with nuts.
Nutrition Facts : Calories 683.9, Fat 34.3, SaturatedFat 15.5, Cholesterol 112.2, Sodium 786.5, Carbohydrate 88.9, Fiber 2.9, Sugar 60.1, Protein 9.2
UTTERLY NUTTERLY CARAMEL LAYER CAKE
The toffee nut topping gives this sponge the edge- we used Brazil nuts, hazelnut, pecans and almonds
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown - don't let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.
- Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.
- Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.
Nutrition Facts : Calories 531 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
FESTIVE NUT CAKE
With almonds, cashews, pecans and walnuts, this spiced cake is loaded with crunchy nuts. It's the perfect ending to a Christmastime feast. -Jeanne Kemper, Bagdad, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Grease and flour a 10-in. tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed until stiff peaks form. Fold into batter with almonds, cashews, pecans and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over cake and, if desired, sprinkle with additional nuts.
Nutrition Facts : Calories 504 calories, Fat 30g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 316mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 3g fiber), Protein 8g protein.
NUTTY BANANA CAKE
Sweet, buttery frosting and a sprinkling of chopped nuts top this yummy cake that's loaded with banana and pecan flavor. Serve it with a steaming cup of coffee...or a cold glass of milk. -Marlene Saunders, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until combined. Fold in banana and pecans., Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, cream butter until light and fluffy. Beat in the milk, vanilla, salt and enough confectioners' sugar to achieve spreading consistency. Stir in toasted pecans. Frost cake. Garnish with additional pecans if desired.
Nutrition Facts : Calories 608 calories, Fat 36g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 476mg sodium, Carbohydrate 70g carbohydrate (51g sugars, Fiber 3g fiber), Protein 6g protein.
FESTIVE FRUIT & NUT CAKE
This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 2h40m
Yield Cuts into 12-16 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
- Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
- While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
- Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
- To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.
Nutrition Facts : Calories 780 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.67 milligram of sodium
NUTTY CAKE
Bites of flavorful crunch and sweet satisfaction all at once! You can choose to experiment with other nuts of your choice.
Provided by koko-girl
Categories Dessert
Time 1h55m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F and grease a tube pan.
- Cream butter, margarine, and (both) sugar until light and fluffy.
- Add egss one at a time, beating well after each addition.
- Sift flour and baking powder into the batter alternately with the milk and vanilla extract.
- Fold in the chopped nuts.
- Bake for 1 1/2 hours.
Nutrition Facts : Calories 592.8, Fat 35.7, SaturatedFat 13.1, Cholesterol 131.6, Sodium 308.8, Carbohydrate 62.3, Fiber 2, Sugar 35.5, Protein 8.5
NUTTY CHOCOLATE CAKE
I got the idea for this incredibly easy yet impressive holiday dessert from a magazine. It is now a family favorite-and has been for the last 15 years! It is absolutely gorgeous on my buffet. -Linda DuVal, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 cakes (8 servings each).
Number Of Ingredients 8
Steps:
- Prepare and bake cakes according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat almond paste and butter until smooth. Gradually beat in cream until fluffy. Cut each cake horizontally in half; spread filling over bottom layers. Replace top layers., In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in sour cream and salt. Spread over the top of each cake. Sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts : Calories 490 calories, Fat 33g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 292mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
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