how can i make a simple walnut cake?

6 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    Apple Walnut Cake

    4 cups apples, cored and chopped

    2 cups white sugar

    3 eggs

    1/2 cup vegetable oil

    2 teaspoons vanilla extract

    2 cups all-purpose flour

    2 teaspoons baking soda

    2 teaspoons ground cinnamon

    1 teaspoon salt

    1 cup chopped walnuts

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes. In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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    Chocolate Walnut Cake

    Serves: 6

    1 cup walnuts finely chopped

    1 teaspoon baking powder

    2 ounces semi-sweet chocolate chips ( 1/3 cup)

    1/4 cup butter or margarine

    1/2 cup sour cream

    1/4 cup sugar

    2 eggs large, beaten

    Fluffy Icing or powdered sugar

    1. Grease your MicroBakes pan with solid vegetable shortening. Mix chopped nuts and baking powder in a small bowl.

    2. Place chocolate chips and butter in a 1-quart microwavable dish. Microwave, uncovered, at 100% power (700 watts) 2 to 3 minutes until chips are softened. Stir until smooth. Beat in sour cream and sugar until blended. Stir in eggs. Fold in nut mixture. Spoon mixture into prepared pan and smooth the top,

    3. Microwave, uncovered, at 100% power (700 watts) 6 minutes until edges begin to pull away from sides of pan. Immediately invert onto a heatproof serving tray or plate. Remove pan. Cool completely.

    4. Frost cake with Fluffy Icing or sprinkle top with powdered sugar.

  • Anonymous
    1 decade ago

    Coffee and walnut cake

    175g/6oz butter

    175g/6oz golden caster sugar

    3 large free-range eggs

    175g/6oz flour

    1 tsp baking powder

    2 tsp instant coffee granules

    65g/2¾oz walnut pieces

    For the topping and filling

    600ml/1 pint double cream

    1 tbsp instant coffee powder, dissolved in 2 tbsp boiling water

    Preheat the oven to 180C/350F/Gas 4.

    Line the base of two 20cm (8in) loose-bottomed sponge tins with baking parchment.

    Beat the butter and caster sugar until light, pale and fluffy. You could do this by hand, but it is far easier with an electric mixer.Crack the eggs into a bowl, break them up with a fork, then add them a little at a time to the butter and sugar, beating well after each addition.

    Combine the flour and baking powder and gently mix into the butter and sugar, either with a hand-mixer on a slow speed or by hand, with a large metal spoon. Dissolve the coffee granules in a tablespoon of boiling water, then stir into the mixture.Chop the walnuts and fold them in gently

    Divide the cake mixture between the two tins, smooth the top lightly and bake for 20 to 25 minutes - the cake should be springy to the touch and a skewer inserted inside should come out clean.

    Transfer to a wire rack to cool.

    For the topping and filling, whip the double cream and add the coffee mixture. Spread half the coffee cream over one of the cake halves and sandwich the cakes together. Smooth the remaining coffee cream over the top.

  • 1 decade ago

    Walnut Cake Recipe


    • 1/2 Cup chopped walnuts

    • 1/2 tsp Vanilla extract

    • 1/2 tsp Baking powder

    • 1 Cup milk

    • 3 Cups all-purpose flour

    • 1 Cup butter, softened

    • 1/2 Cup shortening

    • 3 Cups sugar

    • 1 tsp Ground cinnamon

    • 5 Eggs

    Cooking Instructions:

    • In a medium bowl, cream together the shortening, butter and sugar until light.

    • Beat the eggs, add the baking powder, flour and cinnamon; pour-stir into the creamed mixture.

    • Now, stir in the vanilla and walnuts, and pour into the pan.

    • Bake for two hours. Cool in the pan for about fifteen minutes and then place onto a wire rack to cool completely.

    • Serve.

  • 1 decade ago

    this an old recipe**1/2 cup shortening 1 cup sugar (blend)1 3/4 cup flour 2 tsp. baking powder 1/4 tsp. salt (sift together dry ingredients and add alternately with coffee beat thoroughly) 1/2 cup coffee cold 3 egg whites( beat stiff and fold in) ( can seperate egg with a slotted spoon) 3/4 cup black walnuts stir in . grease and flour 9/13 or 2- 8 in. round (2 pans about 30 minutes or 1 pan about 45 minutes

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  • Anonymous
    1 decade ago

    Bamma say this trick question. Bamma say why cool saving place. Bamma say no such thing as "easy" cake. Bamma say easy as pie. Bamma say crush walnut. Bamma say bake in pie. Bamma say piece of cake. Bamma otta know.

  • 1 decade ago

    Greek Honey Walnut Cake

    1 cup walnuts

    1 cup sugar

    2 cups all-purpose flour

    1 1/2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground cloves

    1 cup butter, softened

    6 large eggs

    1 tablespoon freshly grated lemons, rind of

    1 (8 ounce) container plain low-fat yogurt


    2 large lemons

    2/3 cup sugar

    1/3 cup honey

    1. Preheat oven to 350.

    2. Grease a 13x9 metal baking pan.

    3. In a food processor, with knife blade attached, combine walnuts with 1/4 C sugar and process until walnuts are finely ground.

    4. Combine flour, baking powder, baking soda, salt, cinnamon, and cloves in separate bowl.

    5. In a large bowl, with mixer at medium speed, beat butter with remaining 3/4 C sugar until creamy.

    6. Add eggs, one at a time, beating well after each addition.

    7. Beat in lemon peel.

    8. With a mixer at low speed, alternately add flour mixture and yogurt, beginning and ending with flour mixture; beat just until better is smooth, occasionally scraping bowl with rubber spatula.

    9. Fold in walnut mixture.

    10. Spread batter in prepared pan.

    11. Bake 30-35 minutes or until toothpick inserted in center comes out clean.

    12. Meanwhile, prepare syrup: From lemons, grate 1 T lemon peel and squeeze 3 T juice.

    13. In a 1-qt saucepan, combine sugar, honey, lemon peel, and 3/4 C water; heat to boiling over high heat, stirring constantly.

    14. Reduce heat to medium and cook 2 minutes.

    15. Remove saucepan from heat and stir in lemon juice; cook slightly.

    16. When cake is done, transfer pan with cake to a wire rack.

    17. With a toothpick, poke holes all over top of cake.

    18. Spoon warm syrup over cake.

    19. Cool cake completely in pan before serving.

    20. When cool, cut cake lengthwise in half, each half crosswise into four pieces, and each piece diagonally in half to form two triangles.


    Apple Walnut Coffee Cake

    3/4 cup chopped dried apples

    3 tablespoons pure apple juice

    1 1/3 cups all-purpose flour

    1/3 cup sugar

    1/4 teaspoon salt

    3/4 cup rolled oats

    2 teaspoons baking powder

    1 teaspoon apple pie spice

    1 egg

    3/4 cup milk

    1/4 cup canola oil

    1/3 cup chopped walnuts


    1/3 cup sugar

    3 tablespoons melted butter

    1 1/2 tablespoons pure apple juice

    1. Soak apple pieces in pure apple juice for one hour.

    2. In large mixing bowl add first six ingredients and mix at low/med speed in mixer.

    3. Add next three ingredients and mix well.

    4. Add nuts and mix well, add apple pieces (no juice should be drained) and mix until apple pieces are even distributed.

    5. Pour into 8x8 cake pan that has been sprayed with cooking spray.

    6. Bake in 350 degree oven for 20 to 25 minutes.

    7. Until middle of cake is firm to touch.

    8. After taking cake from oven and while still hot pour glaze of sugar, melted butter and apple juice that has been well blended over the cake.

    9. I used a fork to poke holes evenly over the top of the cake.

    10. Set cake on rack to cool.


    Pineapple Walnut Cake

    1 (20 ounce) can crushed pineapple (including juice)

    2 cups sugar

    2 cups flour

    3 eggs

    2 teaspoons baking soda

    1 pinch salt

    1 cup chopped walnuts

    2 teaspoons vanilla


    1/2 cup margarine (softened)

    1 (8 ounce) package cream cheese

    3/4 cup powdered sugar

    2 teaspoons vanilla

    # Mix all ingredients well with a mixer until smooth.

    # Bake in ungreased 9x13 pan at 350 for 35-45 minutes or until golden.

    # Let cool.

    # To make frosting mix all ingredients with a mixer 2 to 3 minutes on low.

    # Then beat on high for 3 to 4 minutes until creamy.

    # Frost.


    Banana-walnut Upside-down Cake


    1 cup packed golden brown sugar

    1/4 cup butter

    3 tablespoons pure maple syrup

    1/4 cup toasted walnuts, coarsely chopped

    4 large ripe bananas, peeled,cut diagonally into ¼ inch thick slices (you may need up to 5 bananas)


    1 cup all-purpose flour

    2 teaspoons baking powder

    1/2 teaspoon cinnamon

    1/4 teaspoon salt

    3/4 cup sugar

    6 tablespoons butter, room temperature

    1 large egg

    1/2 teaspoon vanilla extract

    6 tablespoons milk

    sweetened whipped cream, to serve

    1. For topping: Preheat oven to 325F.

    2. Combine sugar and butter in medium saucepan.

    3. Stir over low heat until butter melts and mixture is well blended.

    4. Pour into 9-inch diameter cake pan.

    5. Spread to coat bottom of pan.

    6. Pour maple syrup over sugar mixture.

    7. Sprinkle nuts evenly over.

    8. Place banana slices in concentric circles on nuts, overlapping slightly, and covering bottom.

    9. For cake: Stir flour, baking powder, cinnamon and salt in medium bowl to blend.

    10. Beat sugar and butter in another bowl until creamy.

    11. Add egg and vanilla; beat until light and fluffy.

    12. Beat in flour mixture alternately with milk in 3 additions.

    13. Spoon batter over bananas.

    14. Bake until tester comes out clean, about 55 minutes.

    15. Transfer cake to rack.

    16. Run knife around pan sides.

    17. Cool cake on rack 25 minutes.

    18. Place cake plate over pan; invert cake.

    19. Let stand 3 minutes, then gently lift off pan.

    20. Serve warm with whipped cream.


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