Holiday Walnut Torte Recipe
Holiday Walnut Torte Recipe photo by Taste of Home
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Holiday Walnut Torte Recipe

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This torte is one of my grandma's best-loved recipes-tender layers of nut-filled cake put together with apricot glaze and cream cheese frosting. It's heavenly! —Eileen Korecko, Hot Springs Village, Arkansas
Featured In: 21 Easter Cake Recipes
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES: 10-12 servings


  • 3 large eggs
  • 1-1/2 cups sugar
  • 3 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 cup ground walnuts
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups heavy whipping cream
  • GLAZE:
  • 2/3 cup apricot preserves
  • 1 tablespoon sugar
  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup ground walnuts, divided

Nutritional Facts

1 slice: 580 calories, 30g fat (14g saturated fat), 121mg cholesterol, 276mg sodium, 74g carbohydrate (52g sugars, 1g fiber), 7g protein.


  1. In a large bowl, beat the eggs, sugar and vanilla on high speed for 5 minutes or until thick and lemon-colored. Combine the flour, walnuts, baking powder and salt; beat into egg mixture. Beat cream until stiff peaks form; fold into batter.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small saucepan over medium heat, cook and stir preserves and sugar until sugar is dissolved. Set aside 1/2 cup. Brush remaining glaze over cake tops.
  4. In a large bowl, beat butter and cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread 1/2 cup frosting over one cake; top with second cake and 3/4 cup frosting. Sprinkle 1/2 cup walnuts over the top.
  5. Brush reserved glaze over sides of cake; press remaining walnuts onto sides. Pipe remaining frosting around top edge of cake. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Holiday Walnut Torte in Country Woman December/January 2009, p21

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ricksavage48 User ID: 6238222 103612
Reviewed Oct. 19, 2011

"Just made this today It is soo good and easy to make as well.. My family absolutely loved it.."

LadyBabs User ID: 3266680 117574
Reviewed Mar. 2, 2009

"I haven't tried it yet but it sounds delicious. Being diabetic I will of course cut back on the sugar or use Splenda. The heavy cream will make it yummy as will the apricot glaze. Thanks."

rudylenak User ID: 3071215 163260
Reviewed Mar. 2, 2009

"The cake is much to dry and the frosting is way to sweet!"

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