Taste of Home
Festive Nut Cake
TOTAL TIME: Prep: 40 min. Bake: 1 hour + cooling
YIELD: 16 servings.
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
Ingredients
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2 large eggs, separated
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1 cup butter, softened
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2 cups sugar
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1 teaspoon almond extract
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1 cup 2% milk
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1 teaspoon cream of tartar
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1 cup slivered almonds
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1 cup each chopped cashews, pecans and walnuts
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TOPPING:
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1/2 cup confectioners' sugar
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3 to 4 teaspoons 2% milk
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Additional slivered almonds, salted cashews and pecan and walnut halves, toasted, optional
Directions
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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.
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2.
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.
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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.
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4.
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.
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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.
Nutrition 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.
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