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!
