Texas nut cake-redone
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 266.9
- Total Fat: 20.9 g
- Cholesterol: 0.2 mg
- Sodium: 65.7 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 2.8 g
- Protein: 6.4 g
View full nutritional breakdown of Texas nut cake-redone calories by ingredient
Introduction
This is a cake that is just about all nuts with just enough batter to hold them together. I make it in loaf pans so that I can freeze one and we serve it sliced in 1/2 inch thick slices. Actually on a dessert platter, I cut the slices in half as a better portion size when served with other cookie or sweet options. It has bee revised with egg beaters and splenda to improve the counts a little. This is a cake that is just about all nuts with just enough batter to hold them together. I make it in loaf pans so that I can freeze one and we serve it sliced in 1/2 inch thick slices. Actually on a dessert platter, I cut the slices in half as a better portion size when served with other cookie or sweet options. It has bee revised with egg beaters and splenda to improve the counts a little.Number of Servings: 36
Ingredients
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4.5 cups walnuts, 4.5 cups pecans, 3.5 cups flour, 2 tsp baking powder, .5 tsp mace, .25 tsp salt, .75 cup milk, .25 cup brandy, .75 cup butter, 2 cups splenda, 2 eggs, 1 cup egg eaters......optional: (calculation with) .25 cup brandy for drizzling on when baked but still hot.
Directions
slice nuts in fairly large slices (use slicer of food processor) stir the nuts together in very large bowl or large pan.
sift together dry ingred. set aside
mix milk and .25 cup brandy together and set aside
cream softened butter in electric mixer
add splenda and beat for a few minutes, scrape bowl as necessary
on moderate sped add eggs and egg beaters one egg at a time beating till incorporated
increase speed and beat for about 3 minutes till very light and fluffy....mixture might look curdled at this point...ok
on lowest speed add dry ingred alternated with wet ingred in three segments beat only till smooth after each addition.
pour batter over nuts and stir together (this is good work for ar muscles-LOL)
pour equally into wo 9x5 loaf pans and bake in 325 oven (300 convection) bake for 1.5 hours or until cake testor comes out clean.
remove from oven and brush optional additional brandy over cake.
cool in pans for 20 minutes.....invert from pans and cool completely. slices better if allowed to cool overnight (who can wait)
Number of Servings: 36
Recipe submitted by SparkPeople user DDHEART.
sift together dry ingred. set aside
mix milk and .25 cup brandy together and set aside
cream softened butter in electric mixer
add splenda and beat for a few minutes, scrape bowl as necessary
on moderate sped add eggs and egg beaters one egg at a time beating till incorporated
increase speed and beat for about 3 minutes till very light and fluffy....mixture might look curdled at this point...ok
on lowest speed add dry ingred alternated with wet ingred in three segments beat only till smooth after each addition.
pour batter over nuts and stir together (this is good work for ar muscles-LOL)
pour equally into wo 9x5 loaf pans and bake in 325 oven (300 convection) bake for 1.5 hours or until cake testor comes out clean.
remove from oven and brush optional additional brandy over cake.
cool in pans for 20 minutes.....invert from pans and cool completely. slices better if allowed to cool overnight (who can wait)
Number of Servings: 36
Recipe submitted by SparkPeople user DDHEART.