Guizadas Nut Cakes Recipes

SWEDISH NUT CAKE

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.

SOUTHERN NUT CAKE RECIPE - (4/5)

Steps:

• 1) Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside. 2) Place walnuts and pecans into a very large mixing bowl or roasting pan. 3) Combine flour, baking powder, mace and salt in another bowl. Whisk to combine. 4) Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside. 5) Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy. 6) On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even. 7) Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with reserved 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings.

CHRISTMAS NUT CAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line two 5x9 inch loaf pans with greased parchment paper.
• Combine the almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
• Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well.
• Beat eggs and vanilla, add to nut and flour mixture and mix well.
• Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.

GLAZED NUTS

Steps:

• In a heavy 8 inch skillet combine nuts, sugar and butter.
• Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes).
• Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
• Sprinkle lightly with salt.

FRANKLIN NUT CAKE

Steps:

• Cream butter and sugar. Add beaten eggs and 3 cups flour with baking powder and salt added. Mix remaining 1 cup of flour with chopped nuts and chopped candied fruits. Mix into batter and add vanilla. Grease, flour, and line a large tube pan. Pour mixture into pan. Bake at 250 for 3 hours. Let cool for an hour. Remove from pan and place in a covered container with a glass of sherry, so the cake and wine "get to know each other". Let sit for 4 days until the sherry flavor permeates the cake. Slice thin.

GUIZADAS (NUT CAKES)

Steps:

• Coarsely grind the pistachios in a food processor. Add the rest of the ingredients and blend quickly and well. The idea is to avoid mincing the nuts: the more texture the better for these sweets.
• Preheat the oven to 350 degrees. Drop a heaping tablespoon of the mixture into paper candy cups and bake for 25 minutes, until slightly firm.

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.

STICKY GINGER-NUT CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter a 23cm-round ring tin. Combine the flour, muscovado sugar and butter in a bowl, then rub in with your fingers until crumbly and completely blended. Stir in the grated orange zest and ground ginger.
• Scatter half the nuts and half the chopped stem ginger into the bottom of the ring tin. Break up the rest of the nuts into small pieces and stir into the crumb mix with the rest of the stem ginger. Measure out 100g/4oz of the crumb mix and spoon it into the tin over the nuts. Stir the bicarbonate of soda into the rest of the crumb mixture. Mix the soured cream and egg together, then stir it into the remaining crumb mixture. The mixture will be very soft. Pour this batter over the crumbs (it will come quite high in the tin).
• Bake for 35-40 mins or until risen and a skewer inserted in the centre comes out clean. Let the cake sit for 10 mins, then take it out of the tin and leave to cool on a wire rack.
• Cool the cake completely, then wrap it in foil and freeze for up to 2 months.
• When ready to use, thaw for about 2 hrs at room temperature. Serve in slim slices with dollops of Cointreau cream, orange segments and a drizzle of syrup from the jar of stem ginger.

SOUTHERN NUT CAKE

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.

GRANDMA'S HICKORY NUT CAKE

Steps:

• Cream together sugar and butter for cake. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased 13x9-in. baking pan. , Bake at 325° for 45-50 minutes. (Cake may be baked in 8-in. layer pans.) Cool. Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup if desired.) Frost cake.