nut cake

Ultimate Nut Fruitcake - using 5 different delicious nuts! This recipe uses almonds, hazelnuts, macadamia nuts, walnuts and pecans in the cake and is topped by a sweet almond marzipan layer for the ultimate fruitcake for those who can't get enough of crunchy nuts.

Ultimate Nut Fruitcake - Using 5 Different Delicious Nuts!

oz dates, chopped,

raisins

butter

dark brown sugar

molasses

coffee liqueur,

tsp allspice

cinnamon

tsp powdered ginger

cloves

tsp nutmeg

oranges

eggs, lightly beaten

tbsp cocoa

all purpose flour

½ tsp baking powder

½ tsp baking soda

hazelnuts

oz glace cherries

oz candied citrus peel,

pecans,

walnuts,

hazelnuts,

nuts,

almonds,

Ultimate Nut Fruitcake - using 5 different delicious nuts!

Lightly grease and line a 10 inch springform...

Lightly grease and line a 10 inch springform pan with parchment paper.

In a large saucepan melt the butter over...

In a large saucepan melt the butter over medium heat and add the raisins, dates, brown sugar, molasses, spices, coffee liqueur (or coffee) and the orange zest and juice.

Bring to a gentle boil and very slowly...

Bring to a gentle boil and very slowly simmer for 10 minutes.

Remove from heat and allow to cool for...

Remove from heat and allow to cool for 30-45 minutes.

When cool stir in the beaten eggs.

Sift together, flour, cocoa, baking powder, baking soda.

Add the ground nuts to the sifted flour...

Add the ground nuts to the sifted flour mixture and fold through the boiled mixture.

Fold in cherries, citrus peel and all of...

Fold in cherries, citrus peel and all of the nuts.

Pour into prepared baking pan. You can decorate...

Pour into prepared baking pan. You can decorate the top with additional nuts, cherries etc., if you like.

Bake at 300 degrees F for up to...

Bake at 300 degrees F for up to 2 hours or longer depending upon the size of your pan. Mine took the full two hours in a 10 inch spring form pan.The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.

At this point you can poke small holes...

At this point you can poke small holes in the top and bottom of the cake with a fork and pour on 4 ounces of dark rum or your favorite whiskey, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.

Soak several layers of cheesecloth in additional rum...

Soak several layers of cheesecloth in additional rum if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place.

When serving, you can add a layer of...

When serving, you can add a layer of marzipan or if you have decorated the top with fruit and nuts, brush with a simple glaze of equal parts water and sugar boiled together for about 10-15 minutes.

These nutty little cupcakes, topped with cream cheese icing make a pretty addition to any buffet dessert or afternoon tea spread

Little pistachio cakes

lightly salted butter

plain flour

pistachios

tsp baking powder

golden caster sugar

eggs

tsp vanilla extract

tbsp milk

tub full-fat cream cheese

icing sugar

Heat oven to 180C/160C fan/gas 4 and grease a 12-hole silicone muffin or friand mould, then dust with a little flour, and tip out the excess (a metal tray will work too, but line with muffin cases, as the mixture may stick). Put the pistachios in a food processor and blitz until finely chopped but not greasy. Add the remaining cake ingredients and blend again into a creamy mixture. Use 2 spoons to fill each hole of your tray 2/3 full, place on the middle shelf of the oven and bake for 15 mins or until a skewer inserted comes out clean. Leave to cool in the mould for 10 mins, then run a knife around the edge of each cake and turn out onto a wire rack.

Meanwhile, make the icing. Using an electric hand whisk, blend 3 tbsp of the cream cheese with the butter until smooth, then add the remaining cream cheese and icing sugar. Whizz again until creamy, transfer to a piping bag fitted with a small round nozzle, and chill until ready to use.

When the cakes are cool, pipe spikes of icing on top of each one, then sprinkle with chopped pistachios. Can be made ahead – store the un-iced cakes in a sealed container for up to 3 days and chill the icing for 2 days.

The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties

Coffee & walnut cake

pack softened butter,

milliliters coffee

self-raising flour

icing sugar, sifted,

milliliters double cream

mascarpone,

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.

This moist, nutty cake is always a crowd-pleaser!

Upside Down Pecan Cake

all-purpose flour

baking soda

salt

unsalted butter, softened to room temperature

sugar

brown sugar

eggs,

vanilla extract

sour cream

milk

toasted pecans, chopped

coconut

brown sugar, packed

butter, melted

Preheat oven to 350°F (177°C). line a 12x17-inch jelly roll pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.

Mix the pecans, brown sugar and 3/4 cup of the coconut in a small bowl. Sprinkle with cinnamon and salt and stir. Spread the pecan mixture in the lined pan and drizzle with vanilla extract and melted butter.

Whisk the flour, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer, beat the softened butter on high speed until smooth and creamy - about 1 minute. Add the sugars and beat on high speed for 3 full minutes until creamed together fairly well.  Add 1 egg at a time, beating well after each addition until both are mixed in. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk. Mix each addition just until incorporated. Make sure not overmix the batter.

Spread the cake batter over the pecan mixture. Smooth it out into a thin, even layer. Bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.&nbsp; Remove from the oven and allow the cake to cool in the pan for about 5-10 minutes.&nbsp;Run a knife around the sides of the pan to loosen and invert the cake onto a platter, using foil overhang as needed. Let cool 10-20 minutes before serving. Enjoy!

Super soft, moist, and delightful vegan Hazelnut Loaf Cake coated with a rich and decadent chocolate glaze and sprinkled with crushed nuts - A quick and easy one-bowl bread recipe made with 100% plant-based ingredients that can be made gluten-free too!

Vegan Hazelnut Bread

all-purpose

tsp baking soda (or 2 tsp more baking powder)

⅓ cup plant milk

oil (e.g. canola or sunflower oil)

tbsp apple cider vinegar (or lemon juice)

3.5 oz dark chocolate (chopped)

coconut oil

Preheat the oven to 355 °F (180°C). Lightly grease a 9.5x4-inch (25x11cm) loaf pan, then line with parchment paper, leaving an overhang on both sides.

In a large bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, sugar, and salt. Set aside.

In a measuring cup, whisk together plant milk, oil, vanilla extract, and apple cider vinegar. Then pour it into the flour mixture and stir with a whisk, wooden spoon, or spatula until just combined. (Please do not over mix the batter or the cake will not rise well).

Pour the batter into the prepared loaf pan and smooth it out. (It&#039;s best to tap the pan on the work surface a few times to make sure there are no air bubbles in the batter).

Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. (If the cake gets too dark during baking, cover it loosely with a piece of parchment paper).

Let the cake cool in the pan for 10-15 minutes. Then lift it out of the pan using the overhanging parchment paper. Place it on a cooling rack and let it finish cooling.

Hazelnut Cake

Melt the chopped chocolate with the coconut oil slowly over a water bath. Stir well and spread evenly over the cooled cake.

Decorate with chopped hazelnuts if desired. Enjoy!

Chocolate Glaze

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Ultimate Nut Fruitcake - Using 5 Di...

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Top 5 nut cake recipes from across the web

The most viewed nut cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Nut Fruitcake - Using 5 Di...

Little pistachio cakes

Coffee & walnut cake

Upside Down Pecan Cake

Vegan Hazelnut Bread

The most viewed nut cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine