Festive Nut Cake
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 TimePrep: 40 min. Bake: 1 hour + cooling
- 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
- 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. 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 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.
- 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.
Editor's NoteTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts1 slice (calculated without additional nuts): 504 calories, 30g fat (10g saturated fat), 58mg cholesterol, 316mg sodium, 54g carbohydrate (31g sugars, 3g fiber), 8g protein.
Originally published as Festive Nut Cake in Taste of Home Christmas Annual 2015