SPRINKLE CAKE
This colorful, whimsical vanilla cake has sprinkles inside and out, and just may be the ultimate birthday cake. This recipe is adapted from the book, "Baked Occasions" by Matt Lewis and Renato Poliafito. Martha prepared this cake on Martha Bakes, episode 504.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch three-layer cake 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
- Whisk together both flours, baking powder, baking soda, and salt in a large bowl; set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter and shortening on medium speed until creamy, 3 to 4 minutes. Add sugar and vanilla, and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides of bowl, add egg, and beat until just combined.
- In a small bowl, whisk together ice-cold water, milk, and buttermilk.
- With mixer on low speed, add flour mixture in three additions, alternating with water mixture, beginning and ending with flour mixture. Scrape down sides of bowl. With mixer on medium speed, beat for a few seconds to incorporate. Remove bowl from stand mixer, scatter sprinkles across the top of the batter, and fold them in with a rubber spatula.
- In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold egg whites into the batter with a rubber spatula.
- Divide batter evenly among the prepared pans and smooth tops. Bake, rotating pans halfway through baking time, until a toothpick inserted in center of each cake comes out clean, 40 to 45 minutes Transfer cakes to a wire rack and let cool for 20 minutes. Invert cakes onto rack, remove from pans, and let cool completely. Remove parchment.
- Place one cooled cake layer on a cake turntable (or a serving platter). Using a serrated knife, trim top of cake to create a flat surface, and evenly spread about 1 cup of buttercream over top. Add next layer, trim it, and frost it as before, then add third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance).
- Place turntable on a parchment-lined rimmed baking sheet. Frost sides and top with remaining buttercream. Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at sides of cake. Using the sprinkles that are on the parchment (sprinkles that didn't stick), continue turning and throwing until cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.
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
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- 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, 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., 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 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., 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 : Calories 504 calories, Fat 30g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 316mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 3g fiber), Protein 8g protein.
SWEDISH NUT CAKE
This quick and easy recipe makes a delicious nut and pineapple-filled cake with cream cheese frosting.
Provided by LMFARM
Categories World Cuisine Recipes European Scandinavian
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
- For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 38 g, Cholesterol 35.9 mg, Fat 10.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 166.3 mg, Sugar 28.9 g
SOUTHERN NUT CAKE
It's basically a Christmas Cake. There's no candied fruit- it's chock full of nuts. And it's drizzled with brandy....a big plus for a Christmas Cake. The only resemblance to fruit cake is the dough before baking- loaded with nuts and not much batter. A Maida Hatter recipe, adapted from Moveable Feasts.
Provided by BecR2400
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack 1/3 the way up from the bottom. Preheat oven to 325°. Butter a 10 by 4 inch tube pan (like an angel food cake pan). Line the bottom with wax or parchment paper. Butter the paper and dust all over with fine bread crumbs.
- Break or cut the nuts into large pieces. They should NOT be finely chopped. Place them in the largest bowl you have.
- Sift together the flour, baking powder, mace and salt. Set aside. Combine the milk and brandy or bourbon. Set aside.
- In an electric mixer, cream the butter. Add the sugar and beat for a few minutes, scraping the bowl as necessary. On moderate speed, add the eggs one at a time, beating until thoroughly incorporated after each egg and scraping the bowl when necessary to keep everything well mixed. Increase speed and beat until light and fluffy- about 3 minutes. The batter may look curdled at this point- that's OK.
- On lowest speed alternately add the sifted dry ingredients in three additions with the milk mixture in two, scraping the bowl as necessary with the spatula and beating only until smooth after each addition.
- Pour the batter over the nuts. Stir with a large wooden spoon until the nuts are all coated with the batter. Turn into the prepared pan and level the top.
- Bake for 1 ¾ hours or until a cake tester comes out clean. Remove from the oven and place the cake pan on a rack. Generously sprinkle or brush the brandy or bourbon on top of the hot cake. Let cake cool in the pan for about 20 minutes.
- Cover the cake with a rack and invert to remove pan and paper. Cover with another rack and carefully invert again to cool. It's better if it sits for 24 hours before cutting.
EARTHQUAKE CAKE
Make and share this Earthquake Cake recipe from Food.com.
Provided by mandabears
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a 13 x 9 pan.
- I use Pam cooking spray.
- Evenly sprinkle nuts and coconut on bottom of pan.
- In a large bowl prepare cake mix: Blend cake mix, water, oil and eggs at low speed for 30 seconds.
- Beat on medium speed for 2 minutes.
- Pour batter over nuts and coconut.
- In a separate bowl mix the cream cheese, butter confectioners sugar and vanilla extract until smooth.
- Drop by spoonfuls over batter, do not mix in Sprinkle with chocolate chips.
- Bake at 350 degrees for 5o minutes.
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- Sift the flour, baking powder, baking soda, and salt together in one bowl and set aside.PRO TIP: Don't feel like sifting? (For the record, I avoid it whenever possible.) Do a quick, "fake" sift by stirring the dry ingredients together for a minute with a whisk. It won't be quite as fluffy and powdery, but it will work fine in a cake like this -- though it is best to do a full sift for extra-light baked goods like soufflés and sponge cakes.
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