Caramel Nut Cake is one of those caramel cake recipes you’re going to be passing onto your kids. It has an old-fashioned southern flavor that’ll earn raves all around. Feel free to share the recipe with friend and neighbors! After all, you want to make sure this caramel cake recipe is baked so often that you’ve always got a slice on hand. Fancy it up by drizzling ooey gooey caramel sauce on top with a sprinkling of nuts. Yum!
Categories: Main Meal
Cook time: 1 hours 10 minutes
Ingredients:
| 1 1/2 cups (3 sticks) butter, softened |
| 2 cups packed light brown sugar |
| 5 eggs |
| 3 cups all-purpose flour |
| 1/2 teaspoon baking powder |
| 1/4 teaspoon salt |
| 1/2 cup milk |
| 1 teaspoon vanilla extract |
| 2 cups coarsely chopped pecans |
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: SmallRecipe.com
Categories: Main Meal
Total time: 01 hours 40 minutes
Prep time: 40 minutes
Cook time: 60 minutes
Yield: 16 servings.
Ingredients:
| 2 large eggs, separated |
| 1 cup butter, softened |
| 2 cups sugar |
| 1 teaspoon almond extract |
| 1 teaspoon vanilla extract |
| 3 cups all-purpose flour |
| 2 teaspoons baking powder |
| 1 teaspoon ground cinnamon |
| 1/2 teaspoon salt |
| 1/2 teaspoon baking soda |
| 1 cup 2% milk |
| 1 teaspoon cream of tartar |
| 1 cup slivered almonds |
| 1 cup each chopped cashews, pecans and walnuts |
| TOPPING: |
| 1/2 cup confectioners’ sugar |
| 3 to 4 teaspoons 2% milk |
| Additional slivered almonds, salted cashews and pecan and walnut halves, toasted, optional |
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.
This quick and easy recipe makes a delicious nut and pineapple-filled cake with cream cheese frosting.
Provided by: SmallRecipe.com
Categories: Main Meal
Yield: 1 9×13 inch pan
Ingredients:
| 2 cups white sugar |
| 2 cups all-purpose flour |
| 2 eggs |
| ½ cup chopped walnuts |
| 2 teaspoons baking soda |
| 2 teaspoons vanilla extract |
| 1 (20 ounce) can crushed pineapple with juice |
| 1 (8 ounce) package cream cheese |
| 1 ¾ cups confectioners’ sugar |
| ½ cup chopped walnuts |
| ½ cup butter |
| 1 teaspoon vanilla extract |
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9×13 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
- For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.
Nutrition Facts:
Calories 256.3 calories, Carbohydrate 38 g, Cholesterol 35.9 mg, Fat 10.8 g, Fiber 0.8 g, Protein 3.2 g, Saturated Fat 4.9 g, Sodium 166.3 mg, Sugar 28.9 g