CASHEW CAKE
Very good, very simple cake my mom gets every year for Mother's Day. I sometimes add crushed cashews to the cake batter as well.
Provided by Felix4067
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Coat two 8-inch round cake pans with nonstick cooking spray, and lightly flour.
- In a large bowl, combine the cake mix, 1/2 cup butter, the water, eggs, and almond extract; mix well.
- Pour the batter into the prepared cake pans, dividing evenly.
- Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let cool, then remove from the pans to cool completely.
- Meanwhile, in a medium bowl, make frosting by combining the remaining 1/2 cup butter, the confectioners' sugar, milk, and rum extract; mix until smooth.
- Stir in the crushed cashews until mixed through.
- Place 1 cake layer upside down on a serving plate and frost the top.
- Place the second layer over the first and frost the top and sides of the cake completely.
- Garnish with the whole cashews then cover loosely and chill until ready to serve.
CASHEW NUT CAKE(ARUBA)
I was lucky enough to visit Aruba. Lots of sun, sand, and beauty. This recipe is a forever special occasion favorite among Arubans. There are still cashew trees growing on the island. Adapted from Recipe Island.
Provided by Sharon123
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Cream margarine and sugar until smooth. Add egg whites and mix well. Add the rest of the cake ingredients and mix well. Grease a 9″ round cake pan and bake at 350ºF for 25 minutes. Let cool.
- Frosting:.
- Beat egg whites with sugar until stiff. Add margarine, salt, almond extract and beat well. Spread on top and sides of cake.
- SERVING SUGGESTIONS:.
- Traditional decorations are maraschino cherries and lime confetti(small pieces of shredded lime peel).
Nutrition Facts : Calories 982.9, Fat 58.8, SaturatedFat 12.5, Cholesterol 5.7, Sodium 1376, Carbohydrate 102.3, Fiber 2.9, Sugar 56.7, Protein 18.3
BANANA CHOCOLATE CREAMED CASHEW CAKE
A vegan cheesecake-type cake, nearly raw (could easily be made raw), soy-free, gluten-free, dairy-free, egg-free... and yet still delicious, smooth, and sweet.
Provided by Samantha
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h50m
Yield 12
Number Of Ingredients 14
Steps:
- Soak cashews in a bowl with water to cover, 3 hours to overnight; drain.
- Mix almonds, pecans, dates, 2 teaspoons coconut oil, cocoa powder, and salt together in the bowl of a food processor until finely ground and beginning to form a paste, 1 to 3 minutes. Press mixture into the bottom of a 9-inch springform pan. Refrigerate crust until ready to use.
- Process cashews in the bowl of a food processor until finely ground. Add banana, cinnamon, nutmeg, and vanilla extract; blend until combined. Add 3/4 cup coconut oil in a thin stream through the feed tube while processor is running until smooth, thin filling forms. Pour filling into crust and place in the refrigerator until set, at least 4 hours.
- Place chopped chocolate in a heatproof bowl. Heat coconut milk in a saucepan until near boiling; pour over chocolate. Whisk until smooth glaze forms. Pour over cake and refrigerate until set, at least 30 minutes more.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 39.2 g, Cholesterol 0.4 mg, Fat 47.1 g, Fiber 6.4 g, Protein 10.1 g, SaturatedFat 18.1 g, Sodium 269.8 mg, Sugar 17.2 g
CASHEW LOVER'S CAKE
Wow a crowd with a layered torte filled and topped with a rich caramel mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 20
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 15x10x1-inch pan.
- Reserve 2/3 cup cashews for garnish. Place remaining cashews in food processor or blender; cover and process until finely ground.
- Make cake batter as directed on box. Stir in ground cashews. Pour into pan.
- Bake 18 to 23 minutes (20 to 27 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Cut cake crosswise into 3 pieces; freeze pieces in pan 1 hour.
- In medium bowl, beat cream cheese and butterscotch caramel topping on low speed until well blended. Gradually beat in whipping cream on low speed. Beat on high speed about 4 minutes or until mixture thickens and soft peaks form.
- Remove 1 cake piece from pan, using wide spatula; place on serving plate. Spread 3/4 cup caramel mixture over cake piece. Top with second cake piece; spread with 3/4 cup caramel mixture. Top with third cake piece. Frost sides and top of cake with remaining caramel mixture. Sprinkle reserved whole cashews over top of cake. Cover; refrigerate about 1 hour or until ready to serve. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 19 g, TransFat 0 g
LEMONY CASHEW CAKE WITH FRESH STRAWBERRIES
This single-layer lemon cake is baked with a topping of chopped cashews. Serve with sliced strawberries for a festive touch!
Provided by So Delicious® Dairy Free
Categories Trusted Brands: Recipes and Tips So Delicious® Dairy Free
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan.
- Sift together the dry ingredients, except for the cashews, and set aside.
- Mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest).
- Pour the wet ingredients into the dry and mix well.
- Pour mixture into prepared cake pan.
- Top with the cashews all over the cake.
- Place in a preheated 350-degree oven and bake for 25 to 30 minutes.
- Allow to cool for about 20 minutes.
Nutrition Facts : Calories 135 calories, Carbohydrate 9.4 g, Fat 10.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 196.5 mg, Sugar 6.4 g
GLUTEN-FREE CASHEW OATMEAL CAKE
Provided by Alejandra Ramos
Categories dessert
Time 1h15m
Yield one 9-inch cake (about 8 servings)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan and layer the bottom with a round of parchment paper.
- Whisk the ground cashews, sugar, oats baking powder and salt in a large bowl. Add the beaten eggs, olive oil, vanilla bean seeds and orange extract, if using, and beat well to combine.
- Pour the batter into the prepared pan and bake until golden and fully cooked, 25 to 30 minutes. (Note that the top will look a little bubbly--that's OK!)
- Let cool in the pan 10 minutes, then use a knife to loosen from the sides and remove. Transfer to a rack to cool completely. Serve dusted with confectioner's sugar, if desired.
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