Festive Nut Cake Recipe
Festive Nut Cake Recipe photo by Taste of Home
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Festive Nut Cake Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 1 hour + cooling
MAKES: 16 servings


  • 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
  • 1/2 cup confectioners' sugar
  • 3 to 4 teaspoons 2% milk
  • Additional slivered almonds, salted cashews and pecan and walnut halves, toasted, optional

Nutritional Facts

1 slice (calculated without additional nuts): 504 calories, 30g fat (10g saturated fat), 58mg cholesterol, 316mg sodium, 54g carbohydrate (31g sugars, 3g fiber), 8g protein.


  1. 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.
  2. In a large bowl, cream butter and sugar until light and fluffy. 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.
  3. 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.
  4. Transfer to prepared pan. Bake 60-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  5. 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. Yield: 16 servings.
Originally published as Festive Nut Cake in Taste of Home Christmas Annual Annual 2015, p145

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