SPICED WALNUT CAKE WITH POMEGRANATE MOLASSES FROSTING
Bake our festive cake filled with walnuts for an alternative Christmas dessert. It's topped with a stunning pomegranate molasses frosting and candied walnuts
Provided by Rosie Birkett
Categories Afternoon tea, Dessert
Time 1h15m
Number Of Ingredients 18
Steps:
- Line two 20cm springform cake tins with baking parchment. Whisk the eggs with the sugar in a bowl for 5 mins or so until thick and aereated. Slowly pour in the olive oil, whisking continuously, then pour in the honey and vanilla, and whisk again to combine.
- Heat the oven to 180C/160C fan/gas 4. Combine the flour, baking powder, spices and a pinch of salt in another bowl and mix. Lightly sieve this into the wet mixture, fold in, then add the walnut flour, little by little, until combined. Fold through the chopped walnuts and divide between the tins.
- Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove and leave to cool in the tins.
- To make the candied walnuts, tip the walnuts onto a baking tray and roast in the oven at 200C/180C fan/gas 6 for 4-5 mins until crisp. Meanwhile, combine the sugar, molasses and 20ml water in a saucepan, and set over a medium heat until the mixture turns a deep caramel colour (around 3-4 mins). Turn the heat down low, then add the nuts, stirring constantly until completely coated. Remove from the heat and tip out onto a layer of baking parchment to cool.
- To make the frosting, beat together the icing sugar and cream cheese until well combined and smooth (the icing will get thinner before it thickens, so continue to whisk for 2 mins), then briefly stir through the molasses to create a ripple effect. Spread half of the frosting on top of one of the cake layers, then sandwich with the other. Top with more icing, the pomegranate seeds and candied walnuts. Serve cut into slices. Will keep chilled in an airtight container for up to three days.
Nutrition Facts : Calories 540 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
CANADIAN MAPLE WALNUT LAYER CAKE WITH FUDGE FROSTING
This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting - defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts - but I prefer the taste of walnuts with the maple syrup.
Provided by French Tart
Categories Dessert
Time 50m
Yield 1 Maple walnut Cake, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- You will need two 8" (20cms) cake tins; greased and lined with baking paper. Pre-heat oven to 160C/325F/Gas 3.
- Beat the butter and sugar together until light, fluffy and pale golden brown - this is essential to make the mixture light and aids the cake to rise. It can take up to 15 minutes by hand or 5 to 10 minutes by hand-held mixer!
- Add the baking powder to the flour, and the milk and maple syrup to the beaten eggs.
- Gently fold in a large spoon of flour, followed by a spoon of egg mixture - mix gently but thoroughly between each addition of flour and egg mixture. Continue to add, fold and mix until the flour and the egg mixture is finished. If the mixture is a little stiff, add some more milk.
- Add the chopped walnuts and gently mix through the cake mixture evenly. You should have a fairly stiff consistency that drops easily.
- Put the cake mixture equally in to the prepared cake tins, smoothing slightly on top, with a slight indent in the middle, then bake for between 25 and 35 minutes in a pre-heated oven. Different ovens vary; these cakes normally take 30 minutes to bake in my oven. (They are cooked when they are well-risen, golden brown and when a wooden skewer comes out clean after being inserted into the middle of the cake.).
- Allow them to cook in the tins for 5 minutes, before carefully taking them out of the tins and allowing them to cool completely on a wire cooling tray/rack.
- While the cakes are cooling, make the fudge frosting/icing. Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.
- Place one of the cakes on to a serving plate or tray, if you wish, you can cut each cake in half to make a multi layer cake. Spread some of the frosting/icing on top of the cake and scatter some chopped walnuts over the top if using. Place the other cake on top and pour the remaining fudge frosting/icing over the top of the cake, allowing it to drizzle down the sides. Decorate the top of the cake with walnut halves.
- Serve cut into slices - this cake makes about 8 to 10 slices. Preparation time includes the time to make the fudge frosting/icing.
Nutrition Facts : Calories 706.4, Fat 35.2, SaturatedFat 17.8, Cholesterol 148.7, Sodium 273.9, Carbohydrate 93.7, Fiber 1.5, Sugar 67.8, Protein 7.5
MAPLE-WALNUT CAKE WITH BROWN-SUGAR FROSTING
Walnuts add a nutty dimension to this rich, decadent dessert. This maple-walnut cake with brown sugar frosting is perfect for any fall occasion.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 14
Steps:
- Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in 2 additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.
- Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.
- Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.
- Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.
Nutrition Facts : Calories 893 g, Fat 44 g, Fiber 2 g, Protein 10 g, SaturatedFat 24 g
SPICED POMEGRANATE-PEAR CAKE
This special-occasion pomegranate cake is a delicious combination of tender cake, tart fruit and rich buttercream. It is also beautiful and stays moist for days. -Kelly Koutahi, Moore, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a small saucepan, combine juice, brown sugar and ginger. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in vanilla. Place pears in a bowl or shallow dish; pour juice mixture over pears and turn to coat. Cover and refrigerate at least 4 hours., Meanwhile, preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a small bowl, combine milk and vinegar; let stand 5 minutes until curdled. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Drain pears, reserving marinade; pat dry. For frosting, in a large bowl, beat butter, 2 tablespoons reserved marinade, vanilla and, if desired, food coloring until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers, ending with remaining cake layer. Frost top and sides of cake with 2 cups frosting. Pipe remaining frosting around top and bottom edges. Sprinkle pomegranate seeds over top of cake. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 614 calories, Fat 26g fat (16g saturated fat), Cholesterol 113mg cholesterol, Sodium 321mg sodium, Carbohydrate 93g carbohydrate (75g sugars, Fiber 1g fiber), Protein 4g protein.
POMEGRANATE MOLASSES BUTTER CAKE
Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.
Provided by John Willoughby
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
- Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
- In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
- Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
- Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
- Whisk together confectioners' sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
- In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 16 grams, Carbohydrate 84 grams, Fat 33 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 342 milligrams, Sugar 58 grams, TransFat 1 gram
WALNUT SPICE CAKE
Theresa Ziemski of Pittsburgh, Pennsylvania writes, "This is a family favorite that's a little too large for my husband and me. I'd like a smaller version. Can you help?" Our Test Kitchen came to your rescue, Theresa!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 22
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.
Nutrition Facts :
OLD-FASHIONED MOLASSES CAKE
This old-time spice cake is lower in fat but big on flavor. Serve it warm for breakfast on a frosty morning or have a square with hot cider on a snowy afternoon. It's a great cold-weather treat. -Deanne Bagley, Bath, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.
Nutrition Facts : Calories 148 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 205mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
MOLASSES CAKE
Serve warm with ice cream, frosted with cream cheese, or all by its lonesome. This cake is always a treat.
Provided by Robin
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Sift together salt, cinnamon, cloves, ginger, flour, and baking soda.
- Cream shortening and sugar gradually, then add molasses and eggs. Mix in sifted ingredients. Stir in hot coffee; batter will be thin.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 49.7 g, Cholesterol 31 mg, Fat 9.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 227.3 mg, Sugar 24.2 g
OLIVE OIL-WALNUT CAKE WITH POMEGRANATE
Extra-virgin olive oil gives this easy cake richness and a tender crumb. The cake keeps well for several days, as does the syrup, so it makes sense to prepare it in advance. However, wait to add the syrup until the day you serve it.
Provided by David Tanis
Categories cakes, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Lightly oil sides and bottom of a 9-inch springform pan or cake pan. Place a parchment circle in bottom of pan and lightly oil parchment. Dust with flour and shake off excess. Set pan aside.
- Add the walnuts to a food processor and grind to a coarse powder. Place ground walnuts in a bowl, and add 1 cup flour, baking powder and salt. Stir and set aside.
- In the bowl of a stand mixer, beat the egg whites until stiff. With a rubber spatula, transfer the whites to a sheet of parchment or to a separate bowl.
- Put egg yolks in the bowl of stand mixer fitted with the whisk attachment. Add sugar and whisk on low speed until sugar is dissolved. Then increase speed and continue beating, scraping down sides of the bowl as necessary, until the mixture is pale yellow and thick, about 5 minutes.
- Beat in buttermilk, vanilla extract and orange zest, then slowly add the flour mixture at low speed. Slowly add 1/2 cup/120 milliliters olive oil and beat for a minute or so to combine. Using a rubber spatula, quickly fold in the reserved beaten egg whites. (First, fold in 1/3 of the whites to lighten the batter, then fold in remaining whites.) Scrape batter into prepared cake pan, put pan on a baking sheet and place in oven on middle shelf.
- Bake for 50 minutes to 1 hour, until a skewer inserted in the cake comes out clean. Cool in the pan on a rack, then invert onto a cake plate.
- Meanwhile, make the syrup: In a small saucepan, put sugar, orange juice, cinnamon stick and cloves. Simmer over medium heat until slightly thickened, about 10 minutes. Let cool. Spoon half the syrup over top of cooled cake. Cut cake into wedges and serve with a dab of crème fraîche, if desired. Spoon more syrup over each portion. Sprinkle with pomegranate seeds.
WALNUT SPICE CAKE WITH LEMON GLAZE
Categories Cake Mixer Dessert Bake Thanksgiving Lemon Walnut Spice Fall Cinnamon Sour Cream Nutmeg Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan.
- Sift together flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt into a bowl. Beat together butter and sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, mixing well after each addition.
- Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites and walnuts into batter gently but thoroughly.
- Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
- Make glaze:
- Whisk together confectioners sugar and lemon juice until smooth. Transfer cake to a plate, then drizzle glaze over cake and let stand until glaze is set, about 20 minutes.
MOLASSES SPICE CAKE
An array of aromatic spices-including ground cinnamon, mace, and black pepper-make this molasses cake perfect for a fall dessert. It's frosted with a rich cream cheese buttercream, then finished with a drizzle of brown sugar glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
- Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
- Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
- Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
- Spread frosting over top of cake. Drizzle with glaze. Serve immediately.
SPICE CAKE WITH MOLASSES CREAM CHEESE FROSTING
Categories Cake Fruit Dessert Bake Cream Cheese Raisin Walnut Spice Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 23
Steps:
- For Cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.
- For Frosting:
- Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.
- For Caramel:
- Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. Boil and stir 1 minute. Let stand until very thick but still pourable, about 5 minutes. Drizzle caramel over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.)
MOLASSES SPICE CAKE
This recipe has been in my personal collection for 30 years. The spice flavors are nicely balanced, and the molasses and coffee make it dark and moist. You can use either instant coffee with 1 cup boiling water or brewed coffee in this sheet cake. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Grease a 15x10x1-in. pan., Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. In another bowl, whisk together flour, salt, baking soda and spices; add to creamed mixture alternately with coffee, beating well after each addition. Spread into prepared pan., Bake until toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For icing, beat butter and vanilla until creamy. Gradually beat in confectioners' sugar and enough milk to reach desired consistency. Spread over cake.
Nutrition Facts :
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