SQUIRREL NUT CAKE
Surprisingly tasty for how fast and easy this is, a great recipe for a last minute "bring a dessert" emergency. I keep all the ingredients on hand, which are so few you can actually memorize the recipe to give out on request. It's also pretty rich, so smaller slices are acceptable to make it go further.
Provided by tinajoebob
Categories Dessert
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Chop pecans coarsely.
- Slice cake in half horizontally, set aside top half.
- Pour caramel topping over bottom half.
- Sprinkle 1/2 cup chopped nuts over sauce.
- Cover with top half of cake.
- Frost whole cake with cream cheese frosting, and sprinkle liberally with remaining nuts.
- I personally recommend serving with a scoop of vanilla ice-cream, if possible.
- note: prep time is for pre-baked cake.
Nutrition Facts : Calories 692.9, Fat 26.4, SaturatedFat 4.6, Cholesterol 0.3, Sodium 604.1, Carbohydrate 113.7, Fiber 2.1, Sugar 70.4, Protein 6.5
NORTHERN LOUISIANA NUT CAKE
Make and share this Northern Louisiana Nut Cake recipe from Food.com.
Provided by Carolyn J.
Categories Dessert
Time 1h18m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside.
- Place walnuts and pecans into a very large mixing bowl or roasting pan.
- Combine flour, baking powder, mace and salt in another bowl. Whisk to combine.
- Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside.
- Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy.
- On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even.
- Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings.
Nutrition Facts : Calories 734.2, Fat 53.4, SaturatedFat 14.9, Cholesterol 106, Sodium 280.3, Carbohydrate 53.7, Fiber 4.8, Sugar 26.7, Protein 11.6
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