Northern Louisiana Nut Cake Recipes

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.

LOUISIANA CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F.
• Thoroughly grease and dust your bundt pan.
• Sift your dry ingredients together and keep on the side in a separate bowl. Beat your butter by itself for a good five minutes to get a super thick and fluffy texture. Add in your sugar and cream on medium speed for another two minutes.
• One at a time, add your eggs, allowing each to fully incorporate before adding the next. Gently mix through the sour cream and vanilla. Add your sifted dry ingredients in four to five additions, alternating with the buttermilk, and gently fold through to incorporate.
• Sprinkle the remaining 1/4 cup sugar over the base of your pan, followed by the coconut flakes. Pour your batter into the bundt pan, scraping your bowl clean.
• Bake for 50-60 minutes, checking with a wooden skewer after 50 minutes. (If your skewer is wet, bake until it comes out clean, checking every five minutes.)
• Leave your cake to cool for 10 minutes before turning out.

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.

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.

MOTHER'S WALNUT CAKE

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.

CHERRY NUT CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and pour in the oil, eggs, milk and vanilla. Mix well, then stir in nuts and cherries. Pour into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.