Walnut Spice Cake With Lemon Glaze Recipes

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PEAR WALNUT SPICE CAKE



Pear Walnut Spice Cake image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 14

1 cup raisins (dark or golden)
2 cups all-purpose flour
3 eggs
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon each ground cloves and ground allspice
2 cups peeled pear chunks (from about 3 pears)
1 cup chopped walnuts
1/2 cup maple syrup
1 1/2 cups confectioners' sugar

Steps:

  • Heat the oven to 350 degrees F.
  • Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
  • To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days.
  • To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides.

SPICE CAKE WITH LEMON SAUCE



Spice Cake with Lemon Sauce image

Provided by Trisha Yearwood

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 16

Cooking spray
2 sticks (1 cup) unsalted butter, softened
2 cups granulated sugar
1/2 cup light brown sugar
3 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
6 large eggs, at room temperature
1 cup sour cream
3 large eggs
2 cups granulated sugar
Juice of 3 lemons
Grated zest of 1 lemon
2 sticks (1 cup) unsalted butter, cut into cubes

Steps:

  • For the spice cake: Preheat the oven to 350 degrees F. Spray the inside of a 10-inch Bundt pan with cooking spray.
  • Cream the butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy.
  • Sift together the flour, baking soda, cinnamon, cloves and nutmeg.
  • Add the eggs to the creamed butter, one at a time, beating after each addition. Add the sour cream, alternating with the flour mixture, beginning and ending with the flour and beating until no flour is visible -- don't overbeat.
  • Pour the batter into the prepared pan; tap the pan on the counter to remove any air pockets. Bake for 1 hour, until a toothpick inserted into the center of the cake comes out clean. Cool slightly in the pan, 5 to 10 minutes, then turn out onto a rack while still warm.
  • For the lemon sauce: Meanwhile, whisk together the eggs and granulated sugar in the top of a double boiler over medium heat. Stir in the lemon juice, zest and butter. Cook until thickened, whisking often, about 30 minutes.
  • Serve the cake warm or room temperature with the lemon sauce.

WALNUT SPICE CAKE WITH LEMON GLAZE



Walnut Spice Cake with Lemon Glaze image

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

For cake
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
3 large eggs, separated
1 teaspoon vanilla
1 1/4 cups sour cream
1 cup walnuts (3 ounces), toasted , cooled, and finely chopped
For glaze
1 cup confectioners sugar
4 teaspoons fresh lemon juice
Special Equipment
a 12-cup bundt pan

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.

SPICED LEMON CAKE



Spiced Lemon Cake image

Cardamom lends a flowery note to this spiced lemon cake, made with the zest and juice of two lemons. Once cooled, drizzle with a sugary lemon icing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Makes one 8-inch cake

Number Of Ingredients 11

1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon finely grated lemon zest plus 6 tablespoons fresh lemon juice (from 2 lemons)
3/4 teaspoon ground cardamom
2 large eggs
1/2 cup sour cream
1 1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 375 degrees. Butter and flour an 8-inch round cake pan. Sift together flour, baking powder, baking soda, and salt.
  • Beat butter, granulated sugar, zest, and cardamom with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 3 tablespoons lemon juice. Reduce speed to medium-low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Pour batter into cake pan.
  • Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Turn out onto a wire rack. Let cool, top side up. Whisk confectioners' sugar with remaining 3 tablespoons lemon juice until smooth; pour over cooled cake.

SPICE CAKE WITH LEMON GLAZE



Spice Cake With Lemon Glaze image

Make and share this Spice Cake With Lemon Glaze recipe from Food.com.

Provided by alijen

Categories     Dessert

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 17

2 cups boiling water
1 cup dried currant
1 1/2 cups all-purpose flour
6 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups dark brown sugar, firmly packed
2/3 cup light corn syrup
2 teaspoons pure vanilla extract
2 tablespoons lemon juice, freshly squeezed
1 cup plain nonfat yogurt
1 cup confectioners' sugar
2 teaspoons lemon juice

Steps:

  • Preheat oven to 350.
  • For the cake, mix the currants and boiling water and set aside.
  • Sift flour, cornstarch, baking soda and powder together.
  • Then sift spices with the flour mixture.
  • Cream the sugar, corn syrup, vanilla extract, and lemon juice in a large bowl.
  • Whisk in about 1/3 of the dry ingredients, then half of the water-currant mixture.
  • Then whisk in another third of the dry ingredients and remainder of the water-currants.
  • Finally, add the last third of the flour.
  • Lightly spray a tube pan (Bundt) with vegetable oil spray, then pour in the batter.
  • Bake for 45 to 50 minutes, until a tester comes out clean.
  • Cool for 10 minutes in the pan.
  • Run a knife around the edges, remove cake from pan and set it on a rack.
  • Prick a number of holes in it with a fork or toothpicks.
  • Combine the glaze ingredients (yogurt, confectioners sugar, and 2t lemon juice) and mix until well blended.
  • Spread some of the glaze evenly on the top, aloowing to drip on the sides.
  • Periodically add more glaze as the cake cools and it absorbs the previous glazing's liquid.

Nutrition Facts : Calories 159.1, Fat 0.2, Cholesterol 0.2, Sodium 189.1, Carbohydrate 39.1, Fiber 0.8, Sugar 25.6, Protein 1.7

APPLE WALNUT CAKE WITH LEMON GLAZE



Apple Walnut Cake with Lemon Glaze image

Great without frosting. Not too sweet, the flavor leaves you with good memories.

Provided by Debi Lallana

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h31m

Yield 12

Number Of Ingredients 10

4 cups apples, cored and chopped
2 cups white sugar
3 eggs
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
  • In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 56.8 g, Cholesterol 46.5 mg, Fat 17 g, Fiber 2.4 g, Protein 5.3 g, SaturatedFat 2.5 g, Sodium 422.2 mg, Sugar 38.1 g

ALBANIAN WALNUT CAKE WITH LEMON GLAZE



Albanian Walnut Cake With Lemon Glaze image

I have not tried this cake yet. It is supposed to be moist and rich, but not overly sweet. I'm posting this for the Zaar World Tour. It's from a Moosewood cookbook.

Provided by MsBindy

Categories     Dessert

Time 1h15m

Yield 12-15 serving(s)

Number Of Ingredients 17

1/2 cup butter, at room temperature
3/4 cup sugar
2 eggs, lightly beaten
1/3 cup plain yogurt
1/3 cup buttermilk (or additional 1/3 cup yogurt)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon freshly grated lemon rind
1 cup walnuts, toasted and finely chopped
3/4 cup water
1 cup sugar
1 cinnamon stick (or 1/2 tsp ground cinnamon)
1/4 cup fresh lemon juice
1/4 teaspoon ground allspice
1 dash ground cloves

Steps:

  • Preheat oven to 350°F.
  • Cream together the butter and sugar until light and fluffy, and then mix in the eggs.
  • Blend the yogurt with the buttermilk.
  • Sift together the cake dry ingredients and add them alternating with the yogurt mixture into the egg mixture.
  • Stir in the lemon rind and walnuts.
  • Pour the batter into a buttered 9X13 baking pan and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. The cake will still be moist.
  • Make the glaze by simmering together all the ingredients, covered, for about 15 minutes.
  • Remove the cinnamon stick.
  • When the cake is done, remove it from the oven, turn off the oven, pour the glaze over the hot cake and return it to the oven for about 10 minutes.
  • Cut the cake into squares and serve it warm or cool.

Nutrition Facts : Calories 341, Fat 15.3, SaturatedFat 5.9, Cholesterol 52.5, Sodium 226.3, Carbohydrate 47.8, Fiber 1.4, Sugar 30.2, Protein 5.3

WALNUT SPICE CAKE



Walnut Spice Cake image

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

1/4 cup shortening
1/2 cup sugar
1 egg, separated
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
2 teaspoons baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/4 cup 2% milk
1 teaspoon white vinegar
1/4 cup finely chopped walnuts
FROSTING:
2 tablespoons all-purpose flour
1/2 cup 2% milk
1/3 cup butter, softened
3 tablespoons shortening
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

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 :

WALNUT SPICECAKE WITH LEMON GLAZE



Walnut Spicecake with Lemon Glaze image

Number Of Ingredients 19

2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons allspice
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon double-acting baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
3 large eggs, separated
1 teaspoon vanilla
1 1/4 cups sour cream
1 cup walnuts, toasted lightly, cooled, and chopped fine
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
1/2 cup light corn syrup
1/4 cup sugar
1/2 cup cranberries, picked over
mint sprigs for garnish

Steps:

  • Butter well a 3-quart (5-inch-deep) decorative cake pan. Into a bowl sift together the flour, the cinnamon, the allspice, the nutmeg, the baking soda, the baking powder, and the salt. In the bowl of an electric mixer cream together the butter and the sugar until the mixture is light and fluffy, beat in the egg yolks, 1 at a time, beating well after each addition, and beat in the vanilla. Beat in the flour mixture alternately with the sour cream in batches, beginning and ending with the flour mixture and beating well after each addition. In another bowl with cleaned beaters beat the egg whites until they just hold stiff peaks, fold them and the walnuts into the batter gently but thoroughly, and spoon the batter into the buttered pan, smoothing the top. Bake the cake in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean, transfer it to a rack for 10 minutes, and invert it onto the rack to cool completely. The cake may be made 1 day in advance and kept wrapped tightly in plastic wrap.
  • In a small bowl whisk together the sugar and the lemon juice until the glaze is smooth.
  • Transfer the glaze to a heavy-duty resealable plastic bag and cut a small opening with scissors in one corner of the bag. Drizzle the glaze over the cake in a circular motion and let the cake stand until the glaze is set. The cake may be glazed 6 hours in advance and kept covered loosely. Transfer the cake to a cake plate.
  • In a small heavy saucepan combine the corn syrup and the sugar, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and boil the syrup until it is a golden caramel and registers 320°F. on a candy thermometer. While the syrup is boiling, oil lightly a 12-inch-square sheet of foil. Working quickly over the foil, with a fork stir the cranberries into the syrup, lift them out, and transfer them immediately to the foil, forming them into a cluster with the fork. Let the cluster cool completely. The cluster may be made 2 hours in advance (preferably not on a damp day) and kept in a cool, dry place.
  • Pry the cluster gently from the foil, arrange it on the cake plate, and garnish it with the mint sprig.

LEMON GLAZED CAKE



Lemon Glazed Cake image

A sweet, lemony, fabulous cake, especially good in the summer.

Provided by ANNETTER

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
¾ cup vegetable oil
½ cup water
4 eggs
⅓ cup lemon juice
2 cups confectioners' sugar
2 tablespoons butter, melted
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 59.1 g, Cholesterol 78.2 mg, Fat 22.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 384.1 mg, Sugar 45.5 g

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LEMON GLAZED PUMPKIN SPICE CAKE - RECIPE | COOKS.COM
In large bowl, combine cake mix, pumpkin, oil and eggs. Beat at low speed 2 minutes, scrape sides occasionally. Stir in raisins and chopped walnuts. Turn into greased 2-3 quart fluted pan. Bake 40-50 minutes. Cool 10 minutes. Combine until smooth confectioners' sugar, lemon peel and enough lemon juice for glaze consistency. Drizzle glass over ...
From cooks.com


OLD - FASHIONED WALNUT SPICE CAKE WITH LEMON CURD - RECIPE
Whisk in butter and lemon peel. Combine hot water, molasses and honey in large cup. Add to butter mixture alternately with dry ingredients, beginning and ending with dry ingredients. Mix in walnuts. Transfer to prepared dish. Bake until springs to touch, about 50 minutes. Cool cake slightly on rack. Cut cake into squares. Serve warm or at room ...
From cooks.com


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