#nut cake

[bhloomest]

[redscorpiocat]

Hello hello, moots! I've made an announcement!

I'm doing my first free adoptables!

These are Sugarrush racer characters in the theme inspired by the pastries from botw and Totk!

Either reblog, comment, send an ask, or DM me with the numbered character you want!

2. Those that adopt the character will also receive the Cybug version of those characters ✨

3. It'll be up to you to give them whatever name you want as long as it coordinates with the design

Take your picks ;3c

#1 - @leiaowo

#2 - @eveeonaartz

#3 - @nintendoneko64

#4 - @loki104-uwu

#5 - @oatsynalliums

#6 - @andrew-d-sorensen

[pointlesspointsetta]

Fudge Nut Cake and Chocolate Frosting

Fudge Nut Cake:

For a 13 x 9 x 2 in cake pan at 380 F for 40 mins.

1/2 cup shortening

2 cups sugar

1 1/4 tsp Salt

2 tsp vanilla

2 eggs

4 chocolate squares (4 oz.)

2 cups sifted cake flour

2 tsp baking powder

1 1/2 cups milk

1 cup chopped nuts

Cream the shortening then add sugar, salt, & vanilla, cream together until fluffy.

Add eggs to creamed mixture one at a time, beat well after each addition.

Melt chocolate in double boiler then add to creamed mixture, beat until well combined.

Sift flour and baking powder together. Then add alternately to mixture with milk. Adding flour first and last.

Add nuts and mix until thoroughly blended.

Rub bottom of cake pan with shortening then lightly dust with flour.

Pour into pan and bake in a 350 oven for 40 mins. When cool frost.

De Luxe Chocolate Nut Frosting:

1/2 cup butter

1 egg

2 chocolate squares (2 oz.)

1 1/3 cups Confectioners' Sugar (Powdered Sugar)

1/8 tsp salt

1 tsp vanilla

Cream butter until soft and creamy then beat in egg.

Melt chocolate (in double boiler) and then add to mixture.

Then add sugar, salt, & vanilla. Beat until smooth and creamy.

Fold in nuts then spread over cake.

Combined list of Ingredients:

1/2 cup butter

3 eggs

6 chocolate squares (6 oz.)

3 tsp vanilla

2 cups chopped nuts

1 1/2 cups milk

2 tsp baking powder

2 cups sugar

1 1/3 cups confectioners' sugar (powdered sugar)

2 cups sifted cake flour

1 3/8 tsp salt ( 1 1/4 + 1/8)

*Adapted from "Martha Logan's KITCHEN-TALK No. 25" sponsored by Swift & Company; Approximate Date: December of late 1940s - early 1950s

[simmerandsauce]

Peach-Pecan Snacking Cake

A simple peach-pecan snacking cake for your Labor Day celebration.

In the United States Labor Day pays tribute to the contributions and achievements of American workers. What it has also come to represent is a long weekend in September that unofficially marks the end of summer. As a kid raise don the east coast, this meant the last hurrah before the new school year began. Although I have been on the west coast for many years, and my boys have been in school for…

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[bakerstable]

Southern Holiday Nut Cake

[jukeboxcomix]

Chocolate Pistachio Cake

[foodofthewild]

Nut Cake

Happy Holidays! Here’s a cake that’s great for the season. The cake isn’t too sweet, but has a great flavor, and the frosting has a delicious tartness.

Difficulty: Medium, 2 hours, serves... honestly like 12.

Ingredients:

Cake:

2 cups sugar

2/3 cups butter, softened

3 eggs

1/8 teaspoon salt

2 teaspoons baking powder

2 1/2 cup flour

1 cup milk

1 teaspoon vanilla extract

1/2 cup pecans, chopped

1/2 cup walnuts, chopped

Frosting:

1/2 cup butter, softened

2 1/2 cups powdered sugar

2 tsp lemon zest

1/8 cup lemon juice

Cream the butter and sugar together. Preheat your oven to 325F.

Add the eggs and beat on medium for 2 minutes.

Gently whisk the flour, baking powder, and salt together. 

Alternate adding the flour mixture and the milk to sugar mixture, in like, 3rds. When adding the stuff, always make sure you add the dry ingredients as the last thing. IDK why you do this but you do this but there’s some sciencey reason. Basically what I did was add 1/3 of the dry, then half of the milk, then another 1/3 of the dry, then the rest of the milk, then the last 1/3 of the dry. Mix well.

Add the vanilla and DEEZ NUTS.

Grease and flour two 8 inch pans and pour the mixture evenly into them and tap them on the counter to get out the air bubbles.

Bake for 45-50 minutes. When it’s done, take it out and put it on two racks to cool completely. We don’t want your frosting melting.

I had some issues taking them out but that’s okay!! Frosting fixes everything. While it’s cooling, beat together the powdered sugar and butter. Cream them together. Add the lemon juice and lemon zest. If it’s too runny, add more powdered sugar.

When you cake is cooled, it’s time to frost! I’m only gonna put mine in the middle and on the top~ Put more nuts on the top.

This was so good. The cake is light and airy and the frosting is the right amount of tart and sweet. It’s a great cake to bring to a holiday get together!

[enjoying-life-now]

🧡 NUT CAKE 🧡 250 g of flour 200 g brown care sugar 250 g of ground hazelnuts 2 packets of vanilla sugar 1 packet of pudding powder vanilla 5 eggs separated 1 lightly heaped spoon peanut butter 1 packet of baking soda 200 g Crème Fraîche 3 different fats: 125 g butter, 100 ml rapeseed oil, 1 small cube Palmin 180 ° C top and bottom heat (not circulating air), approx. 50 min. (chopstick control)

🧡 NUT CAKE PREPARATION: Put the ingredients from the picture above in a bowl and mix. Separate eggs. Heat the butter, peanut butter and Palmin, add to the bowl. Beat the egg whites until snowy, under the dough. Cake approx. 50 minutes 180 ° C Bake top / bottom heat. BY THE WAY: Why 3 different fats? Butter for buttery taste, oil so that cake becomes juicy. Palmin, cake gets a good consistency and protects against dehydration (trick of my mother)👌