Vash's Nut Cake

Recipe Ingredients

1 cup	198g / 7oz	Butter
2 cups	396g / 13oz	Sugar
6		Eggs
3 cups	187g / 6.6oz	All-purpose flour
1 teaspoon	5ml	Baking powder - (heaping)
2 tablespoons	30ml	Milk, water or whiskey
3 cups	438g / 15oz	Hickory nuts or pecans - chopped
		= (hickory nuts are best)
1 cup	237ml	Whiskey or bourbon - plus
		More for re-wetting the cheesecloth if
		The cake is stored for any length of time
1 1/2 cups	355ml	Heavy cream - whipped, for
		Serving with the cake

Recipe Instructions

Preheat the oven to 350 degrees. Grease and flour a tube pan.

In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Gradually add flour, baking powder, and milk or whiskey. Fold in nuts and pour into prepared baking pan.

Place a shallow pan of water on the bottom rung of the oven. Bake the cake in the middle of the oven for 1 1/2 hours, or until golden brown and a tester comes out clean when placed in the center of the cake.

Allow cake to cool on a cooling rack. When the cake has cooled completely, use a pastry brush to coat all sides of the cake with whiskey. This should use about 3/4 cup. Wrap the cake in a piece of cheesecloth and pour the remaining 1/4 cup of whiskey over the cheesecloth so that it is damp. Store the cake in the refrigerator for several weeks, re-wetting the cheesecloth as needed with additional whiskey.

Serve with whipped cream.

This recipe yields 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C26) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.