Holiday Nut Cake
Recipe: #22248
December 23, 2015
Categories: Desserts, Christmas, New Years, Thanksgiving, Oven Bake, Vegetarian, Alcohol, Kosher Dairy, more
"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 is 16-24 servings
Ingredients
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- FOR THE TOPPING
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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 by Step Method
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
- 8-inch round double-insulated cake pan
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