I love nut cake recipes but I am talking about real “nut cakes”. All those recipes titled “nut cakes” are not in my opinion. So many of the recipes only have one half cup or three fourths cup of nuts in them. I do not call those “nut cakes” but instead maybe “chocolate cake with nuts” or “pound cake with nuts” or maybe “banana cake with nuts”. I am sure you understand what I am saying. I like at least two cups of nuts in the recipe to deserve the name.
My whole family always loved nuts and usually had their favorite. Sister Donna loved cashews. When we were young and she would go to Dayton on the bus, she always came home with a bag of cashews. They were warm when she purchased them so she ate a lot of the nuts while riding home on the bus. Sister Gloria loved all kinds of nut but I think she favored English walnuts, pecans and peanuts. She used a lot of walnuts in her Hungarian baking. She made a lot of nut cake recipes. At Christmastime she used 10 to 20 pounds of peanuts making peanut brittle for everyone.
My brothers and brothers in law loved peanuts also. They ate a lot of salted nuts with their beer during all holidays. All the men gathered together to play poker over special days. The guys did not eat nut cake recipes but beer and peanuts were staples during those times. My sister in law, Jean love macadamia nuts. She was the first person I know who talked about that nut. I must say when I tried them I had to agree. Dad loved maple nut ice cream and so he would take us occasionally to the dairy. I think it had pecans in it and it was so delicious.
Dad would buy many different nuts for Christmas; I cannot remember all of them. I know we always had filberts and the large bags of mixed nuts in the shells. We all loved nut cake recipes but these Christmas nuts were usually shared and eaten by our family. After Christmas, if any were left, they could be used in our nut cake recipes. All kinds of nuts can be used in those even if one specific nut is listed in the recipe. Often we would use whatever left even if it meant mixing many different kinds. You would be surprised at the great flavor when mixing the nuts for nut cake recipes.
When you learn how to make nut cake recipes you will find that they can vary greatly. One difference compared to most other groups of cakes is the amount of flour and shortening you can find in nut cake recipes. Both of these ingredients can range from none at all to over a cup of shortening and many cups of flour. One of my favorite recipes is the Greek chocolate cake below. It has no flour or shortening and the flavor is wonderful. The small pieces do not cut in pretty pieces but a small piece is enough at one time. It has a light (Little crumbly) texture but moist and delicious. It certainly is worth a try!
Preheat oven to 325F degrees.
Line a 9X13 inch cake pan with foil; butter foil and set aside.
Beat the egg yolks and ½ CUP sugar on high speed until thick (About 4 minutes).
Beat in the cooled melted chocolate and vanilla.
Stir in the ground walnuts, bread crumbs and cinnamon; set aside.
WASH AND DRY BEATERS THOROUGHLY.
In a large mixing bowl beat egg whites on high speed until foamy.
Gradually beat in ½ CUP of the sugar; beat until stiff peaks form.
Fold 1/3 of the whites into the chocolate mixture.
Fold remaining stiffly beaten whites into chocolate mixture.
Spread batter into prepared pan smoothing top; bake 25 minutes.
NOTE: Top should appear dry and pick comes out clean.
Combine water and ¼ CUP of sugar in saucepan.
Bring mixture to a boil stirring until sugar dissolves.
Stir brandy into hot mixture; set off.
Gently brush brandy syrup over hot cake.
Sprinkle top with chopped walnuts; cool completely.
Cut cake into diamond shapes to serve.
Toasted pecans make delicious nut cake recipes.
Preheat oven to 350F degrees.
Grease and line 3 cake pans (9 inch).
Melt 2 TABLESPOONS butter in heavy skillet over medium heat.
Add pecans to skillet; cook about 4 minutes until toasted and cool.
Cream sugar and 1 CUP butter in mixing bowl until light and fluffy.
Add eggs one at a time beating well after each addition; beat in vanilla.
Combine the flour, baking powder and salt.
Add to creamed mixture alternately with the milk.
Beat just until combined; fold in 2 cups chopped nuts.
Spread batter evenly into 3 prepared pans.
Bake 22 to 25 minutes until pick comes out clean.
Cool 10 minutes; remove from pans and cool completely.
FOR FROSTING beat cream cheese, butter and sugar in a large bowl.
Beat in vanilla and enough milk for spreading consistency.
Spread frosting between layers, on top and sides.
Sprinkle top and sides with ¾ cup chopped pecans; store in refrigerator.
Learn how to make nut cake recipes with spices and bourbon for great flavor.
Preheat oven to 325F degrees.
Grease a tube pan (10 inches) and line bottom with parchment paper.
Combine pecans and raisins; toss with ½ CUP of the flour and set aside.
In another bowl combine 3 ½ CUPS of the flour and spices; set aside.
Beat butter in a large mixing bowl; gradually add sugar beating until fluffy.
Add eggs one at a time beating well after each addition.
Combine molasses and baking soda; beat into creamed mixture.
Add flour mixture to the creamed mixture alternately with ½ CUP of bourbon.
Beat mixture until well blended; stir in the nut mixture.
Spoon batter into prepared tube pan; bake 2 to 2 hours and 15 minutes.
NOTE: A pick inserted in center of cake should come out clean.
Cool completely in the pan; remove from pan.
Moisten cheesecloth with ½ CUP of the bourbon; wrap around cake.
Wrap cake and cheesecloth with foil tightly; store for 1 week in a cool place.
NOTE: Add more bourbon to dampen cheesecloth if it dries out.
Learn how to make nut cake recipes by combining your extra nuts.
Preheat oven 325F degrees.
FOR CRUST combine flour, sugar and salt; cut in the butter until crumbly.
Combine the yolk, vanilla and water; blend into the crumb mixture mixing well.
Pat onto bottom and 1 inch up sides of 9 inch spring form pan.
Bake crust for 20 minutes and cool slightly; INCREASE OVEN TO 350F DEGREES.
FOR CAKE combine ground nuts, beaten eggs, sugar, flour and melted butter.
Mix well and pour into crust; sprinkle top with the chopped nuts.
Bake for 40 minutes; spoon preserves over the top.
Cool for 30 minutes; loosen sides of cake from pan with knife.
Cool completely; serves 14 to 16.
Delicious nut cake recipes are made for the holidays with lots of fruit.
Preheat oven to 300”F degrees.
Grease 9X5 inch loaf pan; line with foil greasing foil.
In a large bowl combine the nuts, dates and cherries together.
Add the flour, sugar, baking powder and salt; mix to coat nuts and fruit.
In a small bowl beat the eggs and vanilla until foamy; stir into the nut mixture.
Mix well and spoon into prepared pan leveling top; bake for 2 ½ hours.
NOTE: Pick should come out clean.
Cool in pan 15 minutes; turn out onto rack peeling off foil.
Cool completely; wrap tightly in plastic wrap and refrigerate.
Many nut cake recipes are baked in loaf pans.
Preheat oven to 350F degrees; grease and flour tube pan.
Beat egg WHITES until stiff peaks form; set aside.
Cream butter and sugar together until fluffy.
Add egg YOLKS beating well after each; beat in lemon extract.
Combine flour with baking powder; beat into creamed mixture.
Stir in the nuts and raisins; fold in beaten egg whites.
Bake for 1 ½ to 2 hours until pick comes out clean.
Cool in pan 20 minutes; remove from pan and cool completely.
Walnuts make delicious nut cake recipes.
Preheat oven to 275F degrees.
Grease 10 inch tube pan; line bottom with parchment paper.
In a bowl pour sherry over raisins; set aside.
Sift together flour, baking powder, salt and nutmeg; set aside.
In a large mixing bowl cream butter and orange peel.
Add sugar gradually beating until light and fluffy.
Add eggs gradually and beat thoroughly; set aside.
Drain the raisins reserving the liquid.
Mix liquid with orange juice and molasses.
Add liquid and flour mixture alternately to the creamed mixture.
Beat only until smooth; stir in the raisins and nuts.
Spoon evenly into the prepared pan.
Bake 2 ½ hours or until pick comes out clean.
Cool completely and remove from pan; makes 1 tube cake.
Make nut cake recipes with flavored whipped cream.
Strawberry whipped cream
Preheat oven to 350F degrees.
Grease 6 ½ cup ring pan; coat with graham cracker crumbs and set aside.
Combine and blend sugar, allspice and lemon peel in a large bowl; mix in nuts.
Beat egg YOLKS until thick and lemon colored; blend into nut mixture with a fork.
With clean beaters and bowl beat egg WHITES and salt until stiff peaks form.
Blend whites into nut mixture; spoon evenly into prepared pan.
Bake 45 to 55 minutes; cool 15 minutes in pan.
Remove torte from pan onto ungreased baking sheet.
Blend together the corn syrup and water; brush over top of cake.
Brush the entire cake with the beaten egg white; return to oven 5 minutes.
Place cake on plate; serve at room temperature with strawberry whipped cream.
TO MAKE STRAWBERRY CREAM beat whipping cream until peaks form.
Slowly add sugar beating until stiff peaks form; beat in vanilla.
Fold sliced berries into whipped cream; serve with cake