Nuts Stuff Pound Cake Recipes

FRUIT- AND NUT-TOPPED POUND CAKE

Fruit- and Nut-Topped Pound Cake image

Dessert ready in just 15 minutes! Serve pound cake layered with cream cheese and topped with fresh fruit with a drizzle of chocolate-flavor syrup - a beautiful treat!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 15m

Yield 14

Number Of Ingredients 6

Ingredients

1 package (10.75 ounces) frozen pound cake loaf, cut into fourteen 1/2-inch slices
2/3 cup soft cream cheese with strawberries, raspberries or pineapple
1 can (11 ounces) mandarin orange segments, well drained
1 1/2 cups bite-size pieces assorted fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
1/2 cup reduced-fat chocolate-flavor syrup
1/2 cup sliced almonds or toasted coconut

Steps:

Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fresh fruit. Drizzle with syrup; sprinkle with almonds.

Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 35 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 60 mg

BLACK WALNUT POUND CAKE

Black Walnut Pound Cake image

I still remember my grandmother making this cake when I was a child...oh, how good it smelled and tasted!

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
1 cup chopped black walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.

Nutrition Facts : Calories 655 calories, Fat 32g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 219mg sodium, Carbohydrate 86g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.

BUTTER & NUT POUND CAKE

Butter & Nut Pound Cake image

My mom made this cake for my brother every year for his birthday when we were growing up. It is a very comforting, old-fashioned and delicious cake.

Provided by Juenessa

Categories Dessert

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

3 cups sugar
5 1/3 fluid ounces evaporated milk
1/3 cup water
1/2 cup Crisco
1 cup butter (2 sticks)
1/4 teaspoon salt
5 eggs
3 1/4 cups flour
2 tablespoons butter pecan flavoring (we use Superior brand imitation vanilla, butter and nut flavoring)
1/2 cup butter (room temperature)
1 (8 ounce) package cream cheese (room temperature)
1 (16 ounce) box powdered sugar
1 tablespoon butter pecan flavoring
1/2 cup chopped pecans

Steps:

For the cake:.
Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
Place in COLD oven and turn heat to 325 degrees.
Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
For the frosting: ****.
Beat cream cheese and butter until smooth.
Add box of powdered sugar and beat well.
Add butter & nut flavoring and blend.
Stir in chopped pecans.
Spread on top of cake and let come down the sides.
****Note:.
My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.

Nutrition Facts : Calories 1067.3, Fat 53.9, SaturatedFat 27.6, Cholesterol 208.8, Sodium 375.6, Carbohydrate 139.4, Fiber 1.6, Sugar 104.9, Protein 11

NUTS & STUFF POUND CAKE

Nuts & Stuff Pound Cake image

Make and share this Nuts & Stuff Pound Cake recipe from Food.com.

Provided by Elaniemay

Categories Dessert

Time 1h10m

Yield 1 bunt cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 ounce) yellow cake mix (or white)
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (8 ounce) carton sour cream
4 eggs
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup chopped nuts
2 tablespoons cinnamon

Steps:

Mix first 5 ingredients for about 7 minute.
In separate bowl mix the last ingredients.
Grease a bunt cake pan.
Pour 1/2 of the batter in the pan.
Sprinkle with 1/2 of the sugar mixture.
Repeat layers.
Lightly press topping into the batter with the back of a spoon.
Bake at 350 for 50-55 minute.

Nutrition Facts : Calories 431.4, Fat 22.9, SaturatedFat 5.5, Cholesterol 80.1, Sodium 470.8, Carbohydrate 52.5, Fiber 1.6, Sugar 34.9, Protein 5.6

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