Easy Spiced Nut Cake Recipes

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

SPICED NUT CAKE

Steps:

• Sift together the dry ingredients and make a hole in the centre.
• Stir in the orange juice, butter, water and egg.
• Beat together until all the flour is incorporated.
• Stir in the cranberries and nuts.
• Grease and line a 9 x 5 loaf tin.
• Spoon in the mixture and bake in a preheated oven at 325 degrees for 1 hour until a skewer inserted into the centre comes out clean.
• Remove from tin, peel off the paper and dust with icing sugar.
• Slice and serve warm or cold with butter or cream cheese.

SPICED NUT CAKE ~ MIRLITON

Steps:

• Set the eggs out on your counter about 1 hour ahead of time to come to room temperature.
• Preheat the oven to 350°F (180°C) and adjust the oven rack to the center position. Line a rimmed baking sheet with parchment paper. Lightly butter the bottom and sides of a 10-inch (25-centimeter) round cake pan, cut a piece of parchment paper to fit the bottom of the pan, and press the paper in the pan. Cut a second piece of parchment paper into a strip 2 inches (5 centimeters) wide to line the side of the pan and press it in the pan.
• Spread the hazelnut and almond flours on the parchment-lined baking sheet. Toast in the oven for 5 to 6 minutes, or until the flours are a light golden brown and the aroma fills the room. Let cool to room temperature.
• When the nut flours are cool, sift them along with the cornstarch, cinnamon, cardamom, and cloves into a large bowl.
• Put the whole eggs, egg yolks, sugar, vanilla, orange zest, and lemon zest in a stand mixer fitted with a whisk attachment. Whip at high speed until the mixture triples in size. (This can take as long as 15 minutes. Be sure your eggs are at room temperature when you start, as cold eggs will reach only half the volume needed.)
• Reduce the mixer to low speed and gently mix in the flour-cornstarch mixture, combining just until everything comes together. Take care not to overmix the batter or it will deflate. Gently scrape the batter into the prepared cake pan, filling it 2/3 full. (If you have excess batter, pour it into a smaller pan that you've prepared in the same way as you did the first pan.)
• Bake the cake for 10 minutes, or until a light golden brown crust forms on the top and the cake begins to visibly rise. Rotate the pan 180°, being sure not to open the oven door until you see that your cake has risen properly and has a very light golden layer at the top. If you try to rotate the pan while the cake is still raw, it could deflate.) Bake for another 10 to 20 minutes, until the top of the cake is golden brown, the sides are pulling away from the pan, the surface bounces back when lightly touched with your fingertips. Also, a paring knife inserted straight into the center of the cake should come out clean and hot to the touch. (The baking time will vary greatly from oven to oven and depending on how frothy your batter is, but figure close to 30 minutes total baking time.)
• When the cake is done, remove it from the oven and place the pan on a wire rack to cool to room temperature, 15 to 20 minutes. When the cake is cool to the touch, use an offset spatula to loosen the outside of the paper lining from the pan. Invert the cake onto a plate or a baking sheet and then gently shake to release the cake from the pan. Remove the paper lining from the cake and invert it again onto a plate or baking sheet so that the cake is right side up.
• The cake is best enjoyed right then, still warm to the touch, for the full nutty, spicy flavor, although it can be stored in an airtight container in a cool, dry place for up to 3 days.

EASY SPICED NUT CAKE

Steps:

• Heat oven to 350°F.
• Combine flour, sugar, baking soda, baking powder, salt and nutmeg.
• Beat shortening in large bowl with mixer until creamy. Gradually beat in milk, then ketchup until well blended. Add eggs; beat 2 min. Gradually add flour mixture, mixing well after each addition. Stir in nuts and lemon zest.
• Pour into 2 greased and floured 8-inch round pans.
• Bake 30 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.

LOWER EAST SIDE NUT CAKE

Steps:

• Cake: Set a rack in the middle of the oven and preheat to 350 degrees F.
• Lightly coat 2 (9-inch) square cake pans with nonstick vegetable spray. Line the bottoms with baking parchment. In a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon salt, and 1/2 cup of the sugar together 3 times. Stir in the matzo meal and chopped hazelnuts. Form a well in the center and add the oil, egg yolks, cream, hazelnut liqueur, and butter. Mix until just blended.
• In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy and barely able to hold peaks. While sprinkling on the remaining cup of sugar whisk until the consistency of stiff shaving cream.
• Fold 1/3 of the egg whites into the yolk mixture, then fold in the remainder of the whites. Spread the batter in the prepared pans and bake for 20 minutes or lightly tanned, the center springs back when lightly pressed and a cake tester comes out clean. Set the pans on a rack to cool. This cake is very delicate. Remove from the pans, and trim even. Place the cake onto a plate, parchment side up, and spread a layer of raspberry jam on the cut side of one layer. Flip the other layer on top and spread more jam on top.
• Ganache Frosting: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Let cool for 30 minutes until spreadable
• Frost the cake and comb the top decoratively.

TOASTED NUT SPICE CAKE

Steps:

• If you do not have sour milk - put 1 1/4 tablespoons vinegar in cup and fill with milk, place the cup of milk in small bowl adding the remaining 1/4 cup of milk, let stand for several minutes to sour.
• Cream butter and brown sugar, add egg yolks and vanilla mixing well.
• In large bowl flour, baking powder, cinnamon, cloves, nutmeg and salt and whisk together to blend.
• Dissolve baking soda in sour milk, adding the sour milk and dry ingredients alternately to batter and mix well.
• Spread into a 9x 13 pan.
• Make meringue - beat egg whites until stiff, gradually add the brown sugar, continue beating until nice and smooth, Spread over cake batter, sprinkle with chopped nuts.
• Bake in preheated 350 degree oven for 45 to 50 minutes.

CINNAMON NUT CAKE

Steps:

• In a large bowl, combine the cake mix, eggs, water and oil. Beat on medium speed for 2 minutes. Combine walnuts, sugar and cinnamon. , Sprinkle a third of the nut mixture into a greased 10-in. fluted tube pan. Top with half of the batter and another third of the nut mixture. Repeat layers. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

WALNUT SPICE CAKE

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Add egg yolk; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon and nutmeg. Combine milk and vinegar. Add dry ingredients to the creamed mixture alternately with milk, beating well after each addition. Fold in walnuts., In a small bowl with clean beaters, beat egg white on medium speed until soft peaks form. Gradually fold into batter. Transfer to two 6-in. baking pans coated with cooking spray and dusted with flour. Bake at 350° for 15-20 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. , For frosting, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover; cool to room temperature., In a small bowl, cream butter and shortening. Gradually beat in sugar. Gradually add cooled milk mixture and beat for 4 minutes or until light and fluffy. Add vanilla and salt; beat well. Spread between layers and over top and sides of cake.

QUICK AND EASY SPICE CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 8-inch square metal baking pan. Mix first 4 ingredients in medium bowl to blend. Whisk sugar, butter and egg in large bowl until smooth. Whisk in dry ingredients alternately with buttermilk, beginning with dry ingredients. Fold in nuts. Transfer batter to prepared pan. Bake until tester inserted in center comes out clean, about 1 hour. Cool slightly in pan on rack. Serve warm with ice cream.