COFFEE & WALNUT CAKE
The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.
- Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.
- Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.
Nutrition Facts : Calories 620 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
APPLE SPICE COFFEE CAKE
I created this recipe based on one served at the cafe I worked in during college. You can add nuts if you like, or easily double the recipe if you need more coffee cake.
Provided by sonjagroset
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter the inside of an 8-inch glass baking pan.
- Mix flour, brown sugar, oil, white sugar, 2 teaspoons cinnamon, salt, and ginger together in a large bowl. Transfer 1/2 cup of the mixture into a second bowl for the crumble topping; stir in remaining 2 teaspoons cinnamon.
- Whisk baking powder and baking soda into the flour mixture.
- Beat buttermilk and egg together in a measuring cup to combine. Pour into the large bowl of flour mixture; add apples. Stir until just blended and no pockets of flour remain. Pour mixture into the prepared pan; cover with the crumble topping.
- Bake in the preheated oven until apples are tender and a toothpick inserted into the center comes out dry, 40 to 50 minutes.
Nutrition Facts : Calories 301.7 calories, Carbohydrate 45.4 g, Cholesterol 19.9 mg, Fat 12.2 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 278.9 mg, Sugar 24.4 g
THE ULTIMATE MAKEOVER: COFFEE WALNUT CAKE
A delicious but lighter version of teatime favourite, coffee and walnut cake
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 12 slices
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.
- Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.
- Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.
Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.43 milligram of sodium
SPICED FIG, COFFEE & HAZELNUT CAKE
This sophisticated cake is gently spiced and full of treacly flavours from dried figs and muscovado sugar, finished with a cream cheese icing
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 18
Steps:
- First, make the sponge. Put the dried figs in a bowl and pour over the coffee. Leave to soak for 30 mins. Heat oven to 180C/160C fan/gas 4. Tip the hazelnuts onto a baking tray and toast in the oven for 5-8 mins until golden brown and aromatic. Tip 75g of the nuts into a food processor (set aside the rest for later) and leave to cool for 10 mins. Meanwhile grease the base and sides of a 20 x 30cm rectangular cake tin with butter and line with baking parchment.
- Whizz the cooled nuts until finely chopped. Add the soaked figs and any remaining coffee, and whizz again to a paste. Add the remaining sponge ingredients to the processor with a good pinch of salt. Blend until well combined, scraping down the sides once or twice and blending again. Scrape into your cake tin, level the surface and bake for 25 mins, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 mins, then flip onto a wire rack, peel off the parchment and leave to cool.
- While the cake cools, make the icing. Put the butter, vanilla and half the sugar in a large bowl. Roughly mash together with a spatula, then blend with an electric hand whisk until smooth. Add the cream cheese and the remaining icing sugar, mash, then blend again until smooth. Split the icing into 2 batches, one for layering and a crumb coat, and one for a final coat. You can chill the icing while the cake cools, but remove it from the fridge 15 mins before using to bring back to room temperature.
- Now assemble the cake. Transfer the cooled cake to a chopping board. Score the sponge at 10cm intervals along the length of the cake, marking out 3 sections, 20 x 10cm each. Cut through, then stack the cakes on top of each other to check they are the same size. Trim any uneven edges, then unstack.
- Put 1 sponge on a cake board or plate. Spread with a little icing and 3 tbsp fig jam, keeping the jam about 1cm from the edges. Top with another sponge, more icing and jam, then sandwich with the final sponge. Use a palette knife to cover the entire cake with the remaining first batch of icing (the crumb coat) - don't worry if it's a little messy. Make sure you fill any gaps between the layers with icing. Once covered, chill for at least 30 mins to firm up the icing. Chill the remaining icing too, but bring it out of the fridge 10-15 mins before the cake so it is ready for spreading.
- Decorate the cake. Remove it from the fridge and cover with the remaining icing. Use a palette knife to create smooth edges, or leave it fairly rough, if you like. Top the cake with the figs, pointy ends up. Put the caramel in a small piping bag, snip off the corner and drizzle over the top of the cake, encouraging it down the sides (or just drizzle it over with a spoon). Roughly chop the remaining toasted nuts and scatter over the top. Serve in slices with extra figs on the side, if you like. Keep leftovers in the fridge for 3 days, but bring to room temperature before eating.
Nutrition Facts : Calories 535 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
WALNUT SPICE CAKE
Theresa Ziemski of Pittsburgh, Pennsylvania writes, "This is a family favorite that's a little too large for my husband and me. I'd like a smaller version. Can you help?" Our Test Kitchen came to your rescue, Theresa!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, cream shortening and sugar until light and fluffy. Add egg yolk; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon and nutmeg. Combine milk and vinegar. Add dry ingredients to the creamed mixture alternately with milk, beating well after each addition. Fold in walnuts., In a small bowl with clean beaters, beat egg white on medium speed until soft peaks form. Gradually fold into batter. Transfer to two 6-in. baking pans coated with cooking spray and dusted with flour. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover; cool to room temperature., In a small bowl, cream butter and shortening. Gradually beat in sugar. Gradually add cooled milk mixture and beat for 4 minutes or until light and fluffy. Add vanilla and salt; beat well. Spread between layers and over top and sides of cake.
Nutrition Facts :
SPICED WALNUT CAKE WITH POMEGRANATE MOLASSES FROSTING
Bake our festive cake filled with walnuts for an alternative Christmas dessert. It's topped with a stunning pomegranate molasses frosting and candied walnuts
Provided by Rosie Birkett
Categories Afternoon tea, Dessert
Time 1h15m
Number Of Ingredients 18
Steps:
- Line two 20cm springform cake tins with baking parchment. Whisk the eggs with the sugar in a bowl for 5 mins or so until thick and aereated. Slowly pour in the olive oil, whisking continuously, then pour in the honey and vanilla, and whisk again to combine.
- Heat the oven to 180C/160C fan/gas 4. Combine the flour, baking powder, spices and a pinch of salt in another bowl and mix. Lightly sieve this into the wet mixture, fold in, then add the walnut flour, little by little, until combined. Fold through the chopped walnuts and divide between the tins.
- Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove and leave to cool in the tins.
- To make the candied walnuts, tip the walnuts onto a baking tray and roast in the oven at 200C/180C fan/gas 6 for 4-5 mins until crisp. Meanwhile, combine the sugar, molasses and 20ml water in a saucepan, and set over a medium heat until the mixture turns a deep caramel colour (around 3-4 mins). Turn the heat down low, then add the nuts, stirring constantly until completely coated. Remove from the heat and tip out onto a layer of baking parchment to cool.
- To make the frosting, beat together the icing sugar and cream cheese until well combined and smooth (the icing will get thinner before it thickens, so continue to whisk for 2 mins), then briefly stir through the molasses to create a ripple effect. Spread half of the frosting on top of one of the cake layers, then sandwich with the other. Top with more icing, the pomegranate seeds and candied walnuts. Serve cut into slices. Will keep chilled in an airtight container for up to three days.
Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
SPICED WALNUT LOAF
When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane.-Kris Michels, Walled Lake, Michigan
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, applesauce, sugar, oil and milk; add to the dry ingredients just until moistened. Fold in the walnuts. Transfer to a greased and floured 9x5-in. loaf pan., Combine the topping ingredients; sprinkle over the batter. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 312 calories, Fat 15g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 186mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
SPICED WALNUT COFFEE CAKE
Make and share this Spiced Walnut Coffee Cake recipe from Food.com.
Provided by Nikki Kate
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees F.
- Coat an 8-inch baking pan with nonstick cooking spray.
- Topping: In a medium bowl stir together flour, sugars, pumpkin pie spice and salt. With a pastry cutter,cut butter into the mixture. Stir in walnuts. Refrigerate.
- Cake: In a large bowl, whisk together the flour, baking powder, baking soda, pumpking pie spice and salt. Set aside.
- In another large bowl, beat butter and sugars on medium speed until creamy and blended, about 3 minutes. Beat in eggs, one at a time. Add vanilla and beat until smooth.
- On low speed, beat in the flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.
- Spoon half of the batter into the prepared pan. Sprinkle half of the topping over the batter. Spoon remaining batter over topping. Sprinkle remaining topping over top of cake.
- Bake at 350 degrees F for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack. Loosen edges with a knife or small spatula. Cut into 12 equal pieces.
- In a small bowl, mix together confectioners' sugar and just enough milk to get a good drizzling consistency. Drizzle over cake squares and allow to set before serving.
Nutrition Facts : Calories 492.7, Fat 23.5, SaturatedFat 8.8, Cholesterol 62.5, Sodium 196.6, Carbohydrate 65.7, Fiber 2, Sugar 40, Protein 7.5
CHOPPED WALNUT AND COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F and grease and line a cake tin 8 inches in diameter and 2 inches high.
- Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the bread crumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake for 45 minutes. Cool in the tin, then turn out onto a rack.
- To make the icing, cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.
PEAR WALNUT SPICE CAKE
Steps:
- Heat the oven to 350 degrees F.
- Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
- To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days.
- To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides.
WALNUT CAKE
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.
WALNUT COFFEE CAKE
This has been in the family some time. I am now a great-grandmother myself (I have one little great-granddaughter; in addition, I have three grandchildren and a son), and it's one of the recipes that my mother used to make long ago. I've lived on the farm where I was brought up all my life. I am a jack-of-all-trades in the kitchen, and my husband and I both enjoy hunting. -Beatrice Richard, Posen, Michigan
Provided by Taste of Home
Time 55m
Yield 12-15 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the cream cheese, 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 powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 383 calories, Fat 22g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 220mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.
WALNUT COFFEE CAKE
Make and share this Walnut Coffee Cake recipe from Food.com.
Provided by Mary Scheffert
Categories Breads
Time 55m
Yield 2 coffee cakes, 18 serving(s)
Number Of Ingredients 14
Steps:
- Grease two 8x8 square pans (or two 8" rounds, or one 9x13).
- Mix flour, baking powder, baking soda& salt together; set aside.
- Cream margarine and the 1cup sugar until light & fluffy.
- Add eggs& vanilla; beat thoroughly.
- Blend in sour cream alternately with flour mixture; stir in nuts.
- Divide& spread batter evenly in pan (s).
- Combine topping ingredients& sprinkle on top of batter.
- Bake at 350 for 35-40 minutes (40-45 if using 9x13).
- Notes: Topping is very crumbly; it can be used as streusel in middle of cake if desired.
- Also, this cake freezes well!
Nutrition Facts : Calories 329, Fat 21.9, SaturatedFat 8.9, Cholesterol 54.4, Sodium 264.7, Carbohydrate 30.9, Fiber 1.3, Sugar 18.7, Protein 4.5
PEAR WALNUT SPICE CAKE
Steps:
- Heat the oven to 350 degrees F. Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
- To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days.
- To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the top of the cake and letting it drip down the sides.
COFFEE SPICE CAKE
Make and share this Coffee Spice Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Make the coffee; use dark roast.
- Position oven rack in the center of oven; preheat to 350°. Prepare 12-cup Bundt pan as follows: Prepare Bundt pan using the following method-make a paste from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies (or use your preferred method to prepare Bundt pan for baking a cake).
- Cream the shortening using a mixer on medium speed; add in the brown sugar gradually; increase mixer speed to med-high and beat until fluffy, about 3 minutes.
- Decrease mixer speed to low; add in the molasses, then add in the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk the flour, baking powder, baking soda, salt, and spices together.
- Add 1/3 of the flour mixture to the cream mixture, beat, then add 1/4 cup coffee and beat on medium until blended; repeat two more times.
- Pour batter into the pan, smooth off top with spatula.
- Bake for 45 minutes or until the cake tests done.
- Cool for 10-15 minutes in the pan, unmold onto a cake rack, and cool completely.
- Sprinkle with coarse sugar or dust with powdered sugar.
WALNUT CAKE WITH COFFEE ICING
Make and share this Walnut Cake With Coffee Icing recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h3m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; spray an 8-inch square metal baking pan with nonstick baking spray with flour.
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
- Add eggs, cream, and vanilla to flour mixture.
- Using an electric mixer on med-low speed, beat for 1 minute, until blended.
- Scrape sides and bottom of bowl with a spatula.
- Beat on medium speed for 1 minute.
- Gently stir in walnuts.
- Spread batter evenly in prepared pan.
- Bake in preheated oven for 28-33 minutes or until a pick comes out with a few moist crumbs attached.
- Let cool completely in pan on a wire rack.
- Icing-dissolve espresso in milk.
- In a small bowl, whisk together powdered sugar, butter, milk/espresso, and vanilla until blended and smooth; use immediately.
- Spread or drizzle icing over top of cooled cake.
Nutrition Facts : Calories 455, Fat 18.9, SaturatedFat 8.1, Cholesterol 79.4, Sodium 149.5, Carbohydrate 68.3, Fiber 1.1, Sugar 53.5, Protein 5.2
WALNUT TORTE WITH COFFEE WHIPPED CREAM
Categories Coffee Nut Dessert Bake Walnut Fall Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
- Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
- Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.
GERMAN WALNUT RAISIN SPICE CAKE
The next time you have guests over for dessert and coffee you'll want to serve them this impressive and delicious triple-layered Walnut Raising Spice Cake. Each layer is flavored with cinnamon, studded with raisins and walnuts, and frosted with a rich cream cheese and butter frosting. Make it ahead of time and refrigerate it until your guests arrive. Then serve it with lots of hot coffee, or surprise everyone and make espresso or cappuccino. McCalls Cooking School
Provided by Olha7397
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans.
- Chop raisins and 1 cup walnuts fine; place in a medium bowl.
- Add baking soda; then stir in boiling water.
- Let mixture cool 1/2 hour.
- Sift flour with cinnamon and salt.
- In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy.
- Add sugar, a little at a time, beating until light and fluffy.
- Stop beater once or twice; scrape down side of bowl with rubber spatula.
- Add eggs and egg yolks, one at a time.
- Beat after each addition; scrape side of bowl with rubber spatula.
- Beat until light and fluffy.
- Add lemon juice and 1 1/2 teaspoons vanilla.
- With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture.
- Pour batter into prepared pans.
- Place in oven, leaving space between pans.
- Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge.
- Cool on wire rack 5 minutes.
- With small spatula, loosen edge.
- Turn out on wire rack; turn top up; let cool completelyabout 1 hour.
- MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy.
- Add the confectioners; sugar; beat until light and fluffy.
- Using 1 1/2 cups frosting, put layers together.
- Use rest of frosting to cover top and side of cake.
- With metal spatula, make decorative swirls in frosting; coarsely chop remaining walnuts; sprinkle around top.
- Refrigerate until serving.
- Makes 16 servings.
Nutrition Facts : Calories 626.3, Fat 29.7, SaturatedFat 14.5, Cholesterol 105.7, Sodium 323.8, Carbohydrate 87.6, Fiber 1.8, Sugar 69, Protein 6.2
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