Best Nut And Fruit Filling And Frosting Recipes

GRANDMA'S APPLE NUT CAKE

Steps:

• Grease and flour a 9x13 baking pan.
• Preheat oven to 325 F.
• Sift dry ingredients into a bowl and set aside.
• In another mixing bowl, stir together the first six ingredients, then fold in the dry ingredients, followed by the apples and nuts.
• Spread in the prepared pan.
• The batter will be thick.
• Bake until it tests done by poking it with a toothpick in the center.
• If it comes out dry it is done.
• Baking time will be approximately 40 mins, plus or minus.

MARTHA'S LADY BALTIMORE CAKE

Steps:

• Make the cake: Preheat the oven to 375 degrees. Butter and flour two 9-by-2-inch round pans; set aside. Into a medium bowl, sift together flour, baking powder, and salt three times; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Beat in vanilla and almond extracts. Add the flour mixture in three additions, alternating with the milk and the water, and beginning and ending with the flour. Set batter aside.
• In a clean bowl of the electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold gently into reserved batter until well combined.
• Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes. Remove cakes from pans, and return to the rack to cool, top-sides up.
• Make the filling and frosting: Bring raisins, dates, and rum to a boil in a small saucepan over medium heat, stirring occasionally, until liquid has been absorbed. Remove from heat; let cool. Stir in walnuts; set aside.
• In a small saucepan, combine sugar, corn syrup, and the water. Bring to a boil over high heat, stirring to dissolve the sugar. When sugar has dissolved, continue to cook without stirring, until it reaches 238 degrees (soft-ball stage) as measured on a candy thermometer.
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites, vanilla, and salt until stiff peaks form. When sugar mixture has reached 238 degrees, pour it into the beaten egg whites while beating constantly on high speed, until the mixture is cool and is the proper consistency for spreading, about 7 minutes.
• Transfer 1 cup frosting to a medium bowl. Add reserved dried fruit and nut mixture. Stir to combine, and set aside.
• Assemble the cake: Trim cake tops. Slice cakes in half horizontally. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat with 2 more cake layers. Top with remaining cake layer, bottom side up. Spread frosting over sides and top of the cake.

SWEDISH NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
• For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.

LADY BALTIMORE CAKE

Steps:

• In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature about 2 hours or until brandy is absorbed, stirring occasionally., Preheat oven to 350°. Line bottoms of 3 greased 8-in. round cake pans with parchment; grease paper., In a large bowl, mix flour, sugar, orange zest, baking powder, baking soda and salt until blended. Add buttermilk, butter and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, cream butter until fluffy. Gradually beat in confectioners' sugar. Beat in vanilla and enough cream to reach desired consistency. For filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture., Place 1 cake layer on a serving plate; spread with half the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake.

FRUIT AND NUT SQUARES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan.
• In same bowl, mix filling ingredients. Spoon onto crust; spread evenly.
• Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows.

MARASCHINO CHERRY NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
• Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
• Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
• Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
• Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
• In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
• To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
• Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

OLD FASHIONED CHERRY NUT CAKE

Steps:

• Preheat oven to 350°F.
• In a small bowl or container, mix together granulated sugar and ground cinnamon and set aside.
• In another small bowl mix together the walnuts, cherries and 2 tablespoons of flour to coat. This will prevent them from sinking to the bottom of the cake. Set aside.
• Cream together the sugar and margarine.
• Beat in vanilla and almond extracts and eggs, one at a time.
• Beat in sour cream and buttermilk.
• Sift together: flour, baking powder, baking soda and salt, and add to wet ingredients.
• Fold in the nuts and cherries.
• Spray the bundt pan heavily with Pam and sprinkle evenly with sugar/cinnamon mixture.
• Pour in the batter.
• Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
• Cool 10 minutes in pans before removing to wire rack.