Best Spiced Nut Cake Recipes

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SPICED NUT CAKE



Spiced Nut Cake image

The hazelnuts can be replaced with chopped almonds or walnuts and multi-coloured glace cherries and mixed peel instead of cranberries. We prefer the cranberries and hazelnuts. Freezes well and is nice to have available over the holiday season.

Provided by Derf2440

Categories     Breakfast

Time 1h15m

Yield 1 loaf

Number Of Ingredients 13

1 cup flour
1 teaspoon baking powder
1 cup sugar
1 pinch salt
1 pinch freshly grated nutmeg
1 pinch ground ginger
1/2 cup orange juice
2 tablespoons butter, melted
4 tablespoons water
1 egg, beaten
1/2 cup cranberries
1/2 cup hazelnuts, chopped
1 tablespoon icing sugar

Steps:

  • Sift together the dry ingredients and make a hole in the centre.
  • Stir in the orange juice, butter, water and egg.
  • Beat together until all the flour is incorporated.
  • Stir in the cranberries and nuts.
  • Grease and line a 9 x 5 loaf tin.
  • Spoon in the mixture and bake in a preheated oven at 325 degrees for 1 hour until a skewer inserted into the centre comes out clean.
  • Remove from tin, peel off the paper and dust with icing sugar.
  • Slice and serve warm or cold with butter or cream cheese.

EASY SPICED NUT CAKE



Easy Spiced Nut Cake image

You don't have to be a great baker to make this easy spice cake! It's a cinch to make-and as nutty, moist and delicious as you could possibly want.

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 16 servings

Number Of Ingredients 12

2 cups flour
1-1/4 cups sugar
1-1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground nutmeg
2/3 cup shortening
1 cup milk
2/3 cup HEINZ Tomato Ketchup
3 eggs
1/2 cup chopped walnuts
zest from 1 lemon

Steps:

  • Heat oven to 350°F.
  • Combine flour, sugar, baking soda, baking powder, salt and nutmeg.
  • Beat shortening in large bowl with mixer until creamy. Gradually beat in milk, then ketchup until well blended. Add eggs; beat 2 min. Gradually add flour mixture, mixing well after each addition. Stir in nuts and lemon zest.
  • Pour into 2 greased and floured 8-inch round pans.
  • Bake 30 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 35 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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