Holiday Nut Cake
December 23, 2015
"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"
- FOR THE TOPPING
- 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
Line a double insulated 8-inch cake pan with parchment paper the grease sides and paper with soft butter.
Shell the pistachio nuts.
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.
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.
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.
Place the oven rack to center position.
Bake in preheated oven at 350 degrees for 35 minutes.
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.
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.
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