MOTHER'S WALNUT CAKE
Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.-Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.
Nutrition Facts : Calories 685 calories, Fat 35g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 475mg sodium, Carbohydrate 86g carbohydrate (61g sugars, Fiber 1g fiber), Protein 9g protein.
WALNUT CAKE
Steps:
- Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
- Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
- Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
- Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.
BRITISH DATE AND WALNUT LOAF CAKE
This is an easy recipe to follow and it's great for any occasion. It's a very moist loaf cake, ideally cut into slices and buttered. It keeps very well in an airtight container - it usually doesn't last longer than a day in my house before it's all gone! [Recipe originally submitted to Allrecipes.co.uk]
Provided by wakeylass
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
- Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.
Nutrition Facts : Calories 324 calories, Carbohydrate 53 g, Cholesterol 23.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 594.9 mg, Sugar 29.6 g
DATE AND WALNUT CAKE
This old-fashioned favourite is proof that you don't need to invent new recipes in order to eat healthily. Despite being very low in fat it has a lovely light, moist texture, thanks to the dried dates, and makes a pleasant alternative to a conventional fruited cake. It's delightfully easy to make, and keeps well too.
Provided by Pieniash
Time 1h35m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool.
- Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease an 18 cm (7 in) round deep cake tin and line the bottom with baking parchment.
- Place the sugar and eggs in a large bowl and beat well to combine. Add the cooled date mixture, then sift in the flour, baking powder, mixed spice and salt. Add the walnuts and stir together until thoroughly mixed.
- Pour the mixture into the prepared tin and level the top. Bake for 1-1 1/4 hours or until the cake is risen and nicely browned and a skewer inserted in the centre comes out clean.
- Turn out onto a wire rack and leave to cool. The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.
HUNGARIAN WALNUT TORTE
"This truly special cake with its creamy not-too-sweet filling is one I've made for years. People say it is excellent," notes Jeannette Jeremias of Kitchener, Ontario. "I'm the first generation of my Hungarian family to be born in Canada."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 190mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
LUCIA'S WALNUT CAKE
Make and share this Lucia's Walnut Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven at 350°F.
- Line an 8 inch spring form pan with parchment paper.
- Put 3 egg whites and 1/3 cup of sugar in a pot and stir on low heat with a wooden spoon until the preparation looks like white-slush melted marshmallows.
- Beat the 3 other egg whites firm with a pinch of salt.
- Combine the cooked egg whites with the nuts and fold the firm white eggs inches.
- Divide between the molds and sprinkle with 2 Tbsp sugar.
- Cook for 55 to 60 min for a large cake, 35 min for the small ones (check that they are cooked by inserting the blade of a knife in; it should come out dry).
- Take out and let cool.
Nutrition Facts : Calories 331.4, Fat 25.5, SaturatedFat 2.4, Sodium 81.4, Carbohydrate 20.9, Fiber 2.6, Sugar 16.5, Protein 9.5
WALNUT POUND CAKE
Make and share this Walnut Pound Cake recipe from Food.com.
Provided by Scarlett516
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Grease and flour a 10-inch tube or Bundt pan and set aside.
- Cream together the butter and shortening with an electric mixer on medium speed for 2 minutes. Gradually add the sugar.
- Add the eggs, one at a time, beating well between each addition.
- In a separate bowl, sift together the flour and baking powder.
- Gradually add to the butter mixture, alternating each addition with the milk.
- Mix until just blended.
- Stir in the vanilla and walnuts.
- Pour into the pan and bake for 90 minutes, or until a toothpick comes out clean.
- Remove from the oven and allow to cool for 10-15 minutes. Remove from the pan and cool thoroughly on a wire rack.
- Dust with powdered sugar before serving.
Nutrition Facts : Calories 470.2, Fat 24.9, SaturatedFat 10, Cholesterol 98.7, Sodium 123, Carbohydrate 57, Fiber 1.2, Sugar 37.8, Protein 6.9
ENGLISH WALNUT DATE CAKE
This has been a favorite of my husband's since I can long remember. His mother always manages to bake him one every year (she's 75) for Christmas...though she claims it's always his last.
Provided by HoneeBee
Categories World Cuisine Recipes European UK and Ireland English
Time 3h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, combine dates, walnuts, sugar, baking powder and flour. Stir in egg yolks. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold the whites into the fruit/nut mixture until no streaks remain. Spoon into prepared pan.
- Bake in the preheated oven for 90 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 632.6 calories, Carbohydrate 70.7 g, Cholesterol 51.2 mg, Fat 38.4 g, Fiber 8.6 g, Protein 12.6 g, SaturatedFat 3.9 g, Sodium 81.3 mg, Sugar 50 g
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