Surprise Nut Cake Recipes

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.

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.

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.

NORTHERN LOUISIANA NUT CAKE

Steps:

• 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.
• Place walnuts and pecans into a very large mixing bowl or roasting pan.
• Combine flour, baking powder, mace and salt in another bowl. Whisk to combine.
• Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside.
• 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.
• 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.
• 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 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.

SURPRISE BANANA CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.
• Cream together the butter or margarine and the sugar.
• Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.

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.