Walnut Cake With Penuche Frosting Recipes

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.

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.

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

Steps:

• Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
• Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
• Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
• Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.

Steps:

• Preheat the oven to 350F degrees. Butter 2 8-inch round cake pans, and line them with parchment paper.
• In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup, stirring until smooth. Alternately add the flour and the hot water, a little at a time, stirring gently until combined and smooth. Stir in the chopped walnuts.
• Divide the batter between the two prepared pans, and bake in a 350F degree preheated oven for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Let the cakes cool in their pans on a rack for 8 to 10 minutes, then carefully unmold them and allow them to cool completely on the rack.
• At this point, you can individually wrap the completely cooled cakes in cling wrap, place in an airtight container, and refrigerate or freeze them until needed. Allow the cakes to defrost completely before filling and frosting them.
• Make the frosting shortly before you want to frost the cake, as it will get harder with time.
• For the frosting/filling, melt the butter in a large saucepan over medium heat. Add the brown sugar and bring to a boil over medium-high heat, stirring all the while; continue to boil and stir for about 1 minute, until sugar is dissolved and mixture is thickened (watch carefully). Off the heat, and whisk in the coffee powder, the 1 tablespoon maple syrup, 2 tablespoons milk, and the maple and vanilla extracts, stirring well to combine. Allow to cool slightly, then gradually add the powdered sugar, beating after each addition, until smooth and glossy and of the desired spreadable consistency; beat in a little milk, a tablespoon at a time, if it gets too thick.
• Place one of the cakes onto a cake plate or pedestal, and spoon some of the frosting/filling over the top, spreading evenly with a flat spatula; sprinkle with chopped pecans. Place the other cake on top and evenly spread the remaining frosting over the top of the cake. Decorate the top of the cake with the pecan halves. Just before serving, you may adorn the plate with autumn leaves as desired.
• This cake is best eaten the day it's frosted.
• Makes about 8-10 slices.

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.

Steps:

• Preheat oven to 350 degrees. Butter and flour one 8-inch square pan or two 8-inch cake layers. Heat the milk and add coffee granules, stirring until they dissolve. Stir in vanilla and let cool.
• Beat the butter and sugar until fluffy. Beat in the eggs, then the coffee mixture. Combine the flour, salt and baking powder and add to the butter mixture. Stir in walnuts. Spread batter in prepared pan. Bake for 40 to 50 minutes for a square pan, or 30 minutes for round layers. Cool in pan for 5 minutes, then either glaze while still warm, or turn out and cool completely to fill and frost.
• For glaze, combine all the ingredients in a small bowl with a whisk and beat until smooth.

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.

Steps:

• Make the cake:
• In a large bowl with an electric mixer cream the butter, add the sugars, a little at a time, and beat the mixture until it is light and fluffy. Beat in the applesauce and the egg. Into the butter mixture sift together the flour, the baking soda, the cinnamon, the nutmeg, and the cloves, stir the mixture until it is combined, and add the vanilla, the oats, and the coated raisins. Stir the batter until it is combined well, divide it between 2 well-buttered 8-inch round cake pans, and bake the cake layers in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the layers out onto racks and let them cool completely.
• Make the frosting:
• In a heavy saucepan combine the brown sugar, the butter, the milk, and a pinch of salt, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and cook it, undisturbed, until it registers 234°F. on a candy thermometer. Let the mixture cool to room temperature and whisk it until it is thickened, lightened in color, and beginning to lose its sheen.
• Working quickly, before the frosting begins to harden and crystallize, frost the top of 1 of the cake layers, top it with the other layer, and frost the top and side of the cake. (If the frosting becomes too hard to spread, reheat it over low heat, stirring, until it is of spreading consistency and let it cool.)
• Make pink applesauce:
• In a large heavy saucepan combine the apples, 1/2 cup water, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until the apples are very tender. Force the mixture through a food mill fitted with the fine disk into a bowl. Serve the applesauce warm or chilled. Makes about 4 cups.

Steps:

• Put cake mix, pudding mix, sour cream, water, oil, eggs, cinnamon, nutmeg, cloves, and salt in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute. Increase speed to medium and beat 2 to 3 minutes more.
• Fold in the grated zucchini.
• Pour batter into greased and floured tube pan.
• Bake 60 to 65 minutes at 350 degrees.
• Penuche Frosting.
• Place brown sugar and butter in a saucepan over medium heat. Simmer, stirring constantly, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil.
• Cool slightly.
• Place the powdered sugar in a large bowl.
• Pour the hot brown sugar mixture over the powdered sugar. Beat with an electric mixer on low speed until frosting is smooth, 2 to 3 minutes. Use immediately (while warm) to frost cake or the frosting will harden. If it does harden, simply place the pan back over low heat and stir until the frosting softens up.

Steps:

• sift flour with soda, salt and spices -- set aside.
• cream butter, add granulated sugar gradually and beat till fluffy -- add eggs, one at a time, add molasses and beat well.
• stir in applesauce and nuts.gradually blend to sifted dry ingredients --
• pour batter into 3 waxed paper lined and greased 8" round cake pans --
• bake at 350* for 20-25 minutes --
• cool layers -- about 10 minutes and remove from pans -- remove waxed paper and spread with penuche frosting.
• to prepare PENUCHE FROSTING:.
• combine butter, brown sugar and cream in a heavy saucepan, bring to a boil over medium heat.
• remove from heat and gradually stir in powdered sugar till mixture is velvety and very smooth --
• stir in vanilla, nuts and raisins.

Steps:

• For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.
• Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.
• Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes.
• Wait 10 minutes to remove from pan.
• Let cool completely before frosting.
• For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.
• Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.
• Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.
• Frost the cake between the layers, top, then sides.

Steps:

• Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in chopped nuts and/or raisins (if using). Pour batter into a greased and floured 9 x 13-inch pan. Bake at 350°F for 50 minutes. Frosting: Melt the butter in a large saucepan. Add the brown sugar and bring to a boil (about 2 minutes) and continue cooking until it thickens (about 1 minute more) Let set for 15 minutes. Mix in hot milk and gradually whisk in the confectioner's sugar. If the frosting becomes too thick, add a little milk. Quickly spread the frosting on the cake. Once the frosting cools, it will become harder with an almost fudge-like texture. NOTE: This frosting is excellent on chocolate cake, too!