Holiday Nut Cake

16-24
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"I made this last year for New Years and will be making it again. Muscovado is a dark, unrefined sugar which brings the sweet rich taste of molasses to the cake so don't sub for something else"

Original recipe yields 16-24 servings
OK
  • FOR THE TOPPING

Nutritional

  • Serving Size: 1 (103.1 g)
  • Calories 476.1
  • Total Fat - 32.6 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 82.6 mg
  • Sodium - 195.8 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 4.4 g
  • Sugars - 17.3 g
  • Protein - 11.2 g
  • Calcium - 79.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.2 mg

Step 1

Line a double insulated 8-inch cake pan with parchment paper the grease sides and paper with soft butter.

Step 2

Shell the pistachio nuts.

Step 3

In a bowl with an electric mixer, cream the remaining butter with the sugars in a bowl, until light and fluffy. Mix in the eggs, one at a time, beating well after each addition. Beat in the Amaretto.

Step 4

In a small bowl, combine both flours with baking powder, gently add into creamed mixture until just combined. Mix in pistachios, Bazil nuts, hazelnuts and walnuts.

Step 5

Spoon the cake mixture into the baking pan and smooth the surface with a spatula. Arrange the pecans and almonds in a ring design over the top of the batter.

Step 6

Place the oven rack to center position.

Step 7

Bake in preheated oven at 350 degrees for 35 minutes.

Step 8

After 30 minutes, reduce the oven temperature to 325 degrees and continue baking until the cake has risen and is lightly browned (30-40 minutes). A skewer should come out clean from the centre of the cake.

Step 9

Heat the apricot jam in a saucepan until boiling hot, then pass it through a sieve. Brush the jam over the top of the cake on removal from the oven.

Step 10

Leave the cake in the pan for 15 minutes, then transfer to a wire rack to finish cooling.

Tips & Variations


  • 8-inch round double-insulated cake pan

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