BETTY'S BRAZIL NUT FRUITCAKE
This is not the typical Fruit Cake that one thinks of around the holidays - probably because it doesn't have the citron that most fruit cakes have. Mom has been making this for years, and everyone loves it!
Provided by LiisaN
Categories Fruit
Time 2h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Sift the dry ingredients together.
- In large bowl, place chopped fruits and nuts.
- Add the sifted flour and mix to coat well.
- Beat the eggs and add the vanilla.
- Mix with the dry ingredients and fruit and nuts until well coated.
- Grease a 9x5x3 loaf pan and line with wax paper.
- Add mixture to prepared pan.
- Bake at 300 degrees for 1 hour and 45 minutes.
- Remove from pan and immediately remove wax paper and cool before slicing.
Nutrition Facts : Calories 5313.3, Fat 319, SaturatedFat 73.6, Cholesterol 634.5, Sodium 1592.9, Carbohydrate 593.1, Fiber 63.2, Sugar 412.9, Protein 104.8
BRAZIL NUT CAKE
Make and share this Brazil Nut Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 2h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine firs 4 ingredients,stir well.
- Combine dry ingredients,stir into fruit mixture.
- Add eggs and vanilla,mix well.
- Spoon batter into a greased and wax paper lined 8 1/2x4 1/2x3 inc loafpan.
- Bake at 300 for 1 hour and 45 minutes.
- Cool in pan 10 minutes.
Nutrition Facts : Calories 5024.8, Fat 282.1, SaturatedFat 54.1, Cholesterol 634.5, Sodium 1574, Carbohydrate 613.6, Fiber 70.3, Sugar 450, Protein 89.8
SWEDISH NUT CAKE
I got this cake recipe out of the newspaper. It is from a pastor's wife. It is simple and an excellent cake to take to dinners & potlucks.
Provided by Barb G.
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix sugar,flour,eggs,soda,pineapple,ø÷ juice in a mixing bowl.
- Add 1/2 cup nuts and pour into a 9-by-12-by-2-inch greased baking pan.
- Bake 40 minutes.
- For frosting, Mix brown sugar, butter,and cream cheese in a bowl.
- Spread on cake while cake is HOT.
- Sprinkle with nuts.
UTTERLY NUTTERLY CARAMEL LAYER CAKE
The toffee nut topping gives this sponge the edge- we used Brazil nuts, hazelnut, pecans and almonds
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown - don't let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.
- Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.
- Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.
Nutrition Facts : Calories 531 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
CARAMEL & BRAZIL NUT CAKE BARS
Ummmm caramel and salty brazil nuts yummy. This is a moist, almost cake like bar. I've also made them with macadamia nuts and had great results, I think that almonds and cashews would also work well in this treat. This is also good drizzled with milk chocolate.
Provided by Baby Kato
Categories Dessert
Time 32m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a 8 " square pan and set aside until needed.
- Combine the flour, sugars, baking powder and salt in a large bowl and mix well.
- Lightly beat in eggs, do not over mix, add the nuts and spread in the bottom of the prepard pan.
- Bake at 350 for 25 minutes. If you have a gas oven or if you have a hot oven you may want to check at 20 minutes, cake should spring back when touched.
- In a small bowl, mix the topping ingredients and pour over cake. Broil for 1 or 2 minutes until bubbly and light brown.
- While still warm, cut into bars and cool on a wire rack. If using chocolate to drizzle over the bars, do that after they have cooled.
- Then grab a tea, coffee or milk and enjoy this decadent treat.
Nutrition Facts : Calories 165.8, Fat 8.1, SaturatedFat 2.7, Cholesterol 29, Sodium 73.1, Carbohydrate 22, Fiber 0.8, Sugar 16.5, Protein 2.6
BRAZIL & BANANA BREAD
Often overlooked, these nuts deserve their turn in the spotlight - bake into a squidgy, soft loaf cake with fruit and coconut
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h20m
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 900g loaf tin, then line the base and ends with a long strip of baking parchment. Stir together 2 tbsp each of the sugar, flour, nuts and coconut. Add the butter and rub together to sticky crumbs. Set aside.
- Mash the bananas well, then stir in the sunflower oil, egg and milk. In a separate large bowl, mix half of the remaining sugar, followed by the remaining flour, nuts and coconut, then the baking powder and cinnamon.
- Whisk the egg white to stiff peaks, add the final bit of sugar and whisk again until stiff and shiny. Stir the banana mixture into the dry ingredients, then lightly fold in the egg white mixture. Gently scrape into the tin and scatter over the crumb mixture.
- Bake for 40 mins until a skewer poked in comes out clean, covering with foil if the bread starts to go too brown. Cool in the tin, then remove and thickly slice, eating with butter, if you like.
Nutrition Facts : Calories 299 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
FESTIVE FRUIT & NUT CAKE
This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 2h40m
Yield Cuts into 12-16 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
- Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
- While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
- Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
- To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.
Nutrition Facts : Calories 780 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.67 milligram of sodium
QUICK CHOCOLATE & NUT CAKE
The perfect pudding for a speedy, no-cook treat
Provided by Emma Lewis
Categories Buffet, Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 20m
Number Of Ingredients 7
Steps:
- Line a 900g loaf tin with a double layer of cling film. Melt the butter, chocolate and sugar in the microwave on medium for 2-3 mins or in a bowl set over a pan of simmering water over a low heat. Stir in the cinnamon, macaroons or the coconut biscuits and nuts.
- Pour the mixture into the prepared tin, smooth over the surface with a knife and cover completely with cling film. Leave in the fridge to set for at least 2 hrs. To serve, set on a plate, remove cling film and sprinkle with desiccated coconut. The cake is fairly rich, so slice into thin pieces and serve with fresh fruit or ice cream if you like.
Nutrition Facts : Calories 759 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 70 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.32 milligram of sodium
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- Preheat your oven to 180C/160C fan/Gas 4. Line your two 7-inch tins with a disc of baking paper by drawing round the tins then cutting them out. Grease the sides of the tins with margarine.
- In a large bowl, weigh out ALL of the sponge ingredients together. Whisk them all together with an electric mixer until totally combine and a little lighter than they were before – 30 seconds to a minute and no more.
- Divide the mixture equally between your tins and place in your pre-heated oven for 20-25 minutes, or until they spring back totally when pressed and a skewer comes out clean.
- Whilst they cool in the tin (or on a cooling rack), you can make the icing. In a bowl, stir together the (soft) butter and the icing sugar until it’s a sort of paste – then, get the whisk out again and beat until light and fluffy.
- When the cakes are cool, turn them out onto a plate or cake stand and divide the icing equally between the middle and the top – spreading with a palate knife.
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