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Holiday Nut Cake

Here's how you make Holiday Nut Cake
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  • Servings: 16-24
  • Prep: 20m
  • Cook: 1h
    • The following recipe serves 16-24 people.

Ingredients

The ingredients are:
  • 8 ounces butter (at room temp)
  • 4 ounces muscovado sugar
  • 4 ounces caster sugar (you can make your own caster sugar by grinding granulated sugar slightly in a food processor or blender or a very clean coffee grinder however you do need to be careful when doing this as it can be easy to end up with a sugar powder instead of finer granules)
  • 4 large eggs
  • 2 tablespoons Amaretto
  • 6 ounces all-purpose flour
  • 6 ounces whole wheat flour
  • 1 teaspoon baking powder
  • 4 ounces chopped pistachio nuts
  • 3 ounces chopped brazil nuts
  • 3 ounces chopped hazelnuts
  • 4 ounces chopped walnuts
  • FOR THE TOPPING
  • 4 ounces pecan nuts
  • 2 ounces almonds (blanched almonds)
  • 3 to 4 tablespoons apricot jam
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • 8-inch round double-insulated cake pan

We hope you enjoy this recipe!

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