Nut Cake With
Mocha Frosting
8 eggs
1V2 cups sugar
2 cups hazelnuts or walnuts
1A cup aIFpurpose flour
1V= tablespoons baking powder
Frosting:
1 pint heavy cream
_/2 cup plus 2 tablespoons sugar
1/4 cup plus 1 tablespoon
chocolate-flavor
drink mix
21/= teaspoons vanilla
1 teaspoon instant coffee
Makes 10 servings
Grease and flourtwo 9-inch round cake pans; line with wax
paper Combine eggs and sugar in blender; blend _ntil light
and fluffy. Add nuts; blend until finely chopped Add flour and
baking powder; blend until just mixed Pour into prepared
pans Bake 20 to 25 minutes on LOW MIX if wooden pick
inserted in center does not come out clean, let stand in oven
a few minutes to complete cooking Cool.
For frosting, combine remaining ingredients in medium bowl.
Beat until stiff. Frost cake and chill. Cake must be refrigerated
Per Serving:
Ca{odes: 561 Fat: 37 g
Protein: 9 g Cholesteror: 285 rng,
Carbohydrate: 52 g, Sodium: 216 mg
Classic Cranberry Tea Cake
3/4 cup margarine or butter, softened
1V= cups sugar
3 eggs
2_/2 teaspoons almond extract
3 cups all-purpose flour
1V= teaspoons baking powder
1% teaspoons baking soda
3/4 teaspoon salt
1'/2 cups sour cream
=/4 cup canned whole berry cranberry sauce
Makes 16 servings
Thoroughly grease and flour 12-cup fluted bundt cake pan.
With an electric mixer, beat margarine. Gradually add sugar
and beat until fluffy Add eggs, one at a time, beating well after
each addition.. Add extract.
Sift dry ingredients together and add alternately with the sour
cream. Fold in cranberries
Sour Cream Pound Cake
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
11=teaspoon salt
2 cups sugar
1 cup margarine or butter, softened
4 eggs
1 teaspoon vanilla
2 cups dairy sour cream
1/2 cup sugar
1/4 cup finely chopped walnuts
2 tablespoons ground cinnamon
Makes 12 servings
Mix flour, baking powder, baking soda and salt in medium
bowl Set aside.. Beat 2 cups sugar and the margarine until
light and fluffy. Add eggs, one at a time, beating wetl after
each Mix in vanilla Stir in flourmixture alternately with sour
cream, beating after each addition until smooth Set aside..
Combine 11=cup sugar, the nuts and cinnamon. Pour half the
batter into well-greased 10-inch tube pan; sprinkle with half
of filfing. Repeat with remaining batter and filling
Bake 45 minutes on LOW MiX If wooden pick inserted in
center does not come out clean, }el stand in oven a few
minutes to complete cooking Cool 10 minutes; remove from
pan.. Cool completely on wire rack..
Per Serving:
Calories: 586 Fat: 28 9
Protein: 8 g Cholesterol: I09 mg
Carbohydrate: 77 g Sodium: 456 rag,
Pour into prepared pan and bake on broiling trivet on LOW
MIX 35 to 45 minutes or unti_wooden pick inserted in center
comes out clean Allow to cool on counter 30 minutes. Turn
out onto plate and allow to finish cooling before glazing
Glaze:
_!4 cup powdered sugar
V2 teaspoon almond extract
2 teaspoons warm water
_1. cup toasted sliced almonds
Combine first 3 ingredients Drizzle on cake and top with
almonds.
Per Serving:
Calories: 350 Fat: 16 g
Protein: 5 g Cholesterol: 62 mg
Carbohydrate: 48 g Sodium: 360 mg
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