Nutcake Take 2

Nutcake Take 2

I wasn’t intending on repeating and improving recipes this early, but frankly, it had to be done.  Ever since I posted that Nutcake recipe I’ve been upset and embarrassed by it.  Not because anyone said anything bad about it.  Simply because I hate it.  I don’t think it tastes very good.  It’s dry and crumbly and nothing like a nice, cakey quick bread should be.  So I’ve improved it.  And trust me when I say that it is improved!  So much better than the last recipe that I just want to pretend it never happened.  Plus, this one feels like a happy medium between a rich, winter cakey bread and a fresh, springy cakey bread.  Perfect for this time of year!

Nutcake Take 2header and time

toasting the walnutsWe start by toasting the walnuts.  This step, while seemingly tedious, is what gives the cake the most delicious flavor.  It brings out all the nutty sweetness that you crave in something like this.  Place the whole walnuts on a baking sheet in a single layer (none on top of each other).  Toast at 350°F for about 10-12 minutes, stirring once halfway through.  Then take them out and let them cool.  It’s an easy way to take your recipes to the next level and you should definitely get in the habit of doing it every time!

whisk together dry

The next step is mixing together the dry ingredients.  Flour, sugar, baking powder and soda, and salt.  Give it a few stirs with a whisk to incorporate some air into the mixture.  It’s almost as good as sifting but it’s half the effort!  Make a well in the center of the mixture.

stir in wet

Let’s add all the wet ingredients to the top of the dry ingredients.  Now, you can be fancy and mix your wet ingredients away from your dry ingredients and then add them at a later date, but who wants two bowls to clean instead of one?  As the queen of baking-and-hating-dishes-so-they-pile-up-forever I never use more bowls than I absolutely have to.  Once the wets are on top of the drys simple whisk the wet ingredients together without incorporating any of the dry.  It’s that easy.

When the wet ingredients are thoroughly mixed switch to a spoon and start stirring together all the ingredients.  When it’s all together and no dry bits remain let it sit for a minute.  We don’t want to overmix it so as soon as the dry stuff is all wet you’re done!  Think of it like charging an attack.  You want to charge it enough to be effective but overcharging won’t give you more power, it’ll just take Link out of control and exhaust him before the next strike.  Overmix now and your nutcake will turn out flat and dense and not ready for consumption at all… (yeah, I know that was a stretch… but I feel like there’s a definite lack of Zelda references in my posts lately and I’m trying to make it work).

chop the nuts

Let the batter sit while you chop the cooled walnuts.  I like mine to be in half’s but if you want smaller pieces, simply chop them more.  Lay them on a cutting board, and roughly cut them with a large knife until they’re the perfect size for you!

Add the nuts, cinnamon, vanilla, and nutmeg to the batter and stir gently until everything is mixed together.  But again, no overstirring at this point! Just until everything looks even.

butter and flour a tin

Butter and flour a loaf tin.  Rub the butter in the pan until all the cracks and surfaces are slathered.  Then sprinkle in flour until all the butter is covered.  Tip the tin over and pat the bottom to remove excess flour.

Add your batter and smooth it out with a spoon.  It’ll be thick and gooey and oh, so delicious-looking.  Add some more walnuts (the chopped but not toasted ones) on top and bake!  A cake tester should come out clean when it’s done.  Baking time is so fickle based on your oven and the will of the goddesses.  Mine took about 45 minutes.  I’d start watching it closely at 40.  The top will crack and everything will look set, no wobbly bits.  Wait until the cake is completely cooled before removing it from the pan.  If it’s still warm it may be annoying and stick.  Serve with whipped cream (which you can find a recipe for in the fruitcake recipe) and enjoy!

Link’s Nutcake

    • Tabantha Wheat
    • Cane Sugar
    • Goat Butter
    • Any Nut

Nutcake Take 2

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

Another look at Link's Breath of the Wild Nutcake recipe, this time much improved!


Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 1 tablespoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup walnuts for toasting
  • 1/2 cup walnuts for topping

Directions

  1. Preheat the oven to 350°F
  2. Toast the walnuts. Place them in a single layer on a baking sheet and toast in the oven for about 10-12 minutes, stirring once halfway through. Remove from the oven and cool for at least 10 minutes.
  3. Mix together the flour, sugar, baking powder and soda, and salt.  Give it a few stirs with a whisk to incorporate some air into the mixture. Make a well in the center of the mixture.
  4. All the wet ingredients to the top of the dry ingredients. Whisk the wet ingredients together without incorporating any of the dry.
  5. When the wet ingredients are thoroughly mixed switch to a spoon and start stirring together all the ingredients.  When it’s all together and no dry bits remain let it sit for one minute. Be cautious not to overmix the batter at this point. Stir only until there are no more dry ingredients visible. The batter will be slightly lumpy.
  6. Chop the cooled walnuts by laying them on a cutting board, and roughly cut them with a large knife until they’re in rough halves.
  7. Add the nuts, cinnamon, and nutmeg to the batter and stir gently until everything is mixed together.  Don’t overmix! Just stir until everything looks even.
  8. Butter and flour a loaf tin.  Rub the butter in the pan until all the cracks and surfaces are slathered.  Then sprinkle in flour until all the butter is covered.  Tip the tin over and pat the bottom to remove excess flour.
  9. Add your batter and smooth it out with a spoon.  Add the untoasted, chopped walnuts to the top. Bake until a cake tester comes out clean from the center, about 40-55 minutes. Serve with whipped cream and enjoy!

Nutcake

Nutcake

You know those weeks when you’re sure you’ll have plenty of time to do X and Y and everything in between?  And then reality happens and you wind up accomplishing absolutely nothing?  Well, folks, that week was this one for me.  I felt like, for the first time in a long time, I would have plenty of hours to get done my forever-long list of tasks.  And I didn’t finish any of them.  I wish there was a super-cool, trendy and fancy reason that would put me in the good graces of anyone and everyone and make me the super-star of the gathering.  But no… it was simply the fact that it’s been nearly two years since I’ve re-read Lord of the Rings and I can’t put it down!  I really love that book.  And I really love eating desserts while I read at night.  So this week I made a really easy, but awesome recipe.  Something I could throw in the oven and eat piping hot while engrossed in the Mines of Moria.  And after last week’s intense recipe I figured you could all use as much of a break as I did!  So let’s take it with this simple take on nutcake.

Nutcake
header and time

So I wanted to make this easy.  So easy you could do it in one bowl (though I used two).  So instead of making this an actual cake recipe it became a quick-bread.  What’s the difference between a cake and a quick-bread you ask?  Well, according to my friend, with whom I’ve had this debate several times, nothing.  So instead of arguing the point we’re just going to close our eyes and go with it!

nutcake ingredients

First we add all the dry ingredients to a mixing bowl.  Whisk them well to blend them together.  Just use a hand whisk.  This recipe isn’t fancy, remember?

dry ingredients

Add the eggs to a separate bowl and whisk with a fork until they are slightly beaten.  Add the remaining wet ingredients and mix until combined.

Make a well in the dry ingredients and add all the liquids at once.  Stir until just combined.  We don’t want things to get over-mixed or it’ll be a bit dry and tough.  So stir, I used a spoon, until the dry ingredients are all moist and homogenous.

liquids and drys

Chop the walnuts into quarterish pieces and add most of them to the batter.  Stir until they are evenly distributed.  This recipe is super complex, I know…

Grease a 9×5 loaf pan well with butter.  If you use anything else I cannot vouch for your loaf coming out of the pan in once piece.  I’ve tried other methods and for me, nothing works as well as butter.

Add all the mixture to the pan.  Now let’s make the pseudo-candied walnuts.  Chop the remaining walnuts and mix them with the maple syrup.  Stir them together until the walnuts are completely coated.  Gently spread them over the top of the batter.

buttered pan with batter and nuts

Bake until a cake tester comes out clean.  See?  After a rough recipe last week this one is a walk in the park!  It’s so easy I added an extra step – let’s make honey butter to spread over this wonderful bread/cake.

Add the softened butter and honey together in a bowl.  Whip or beat until well combined.  Done.  Now spread it over the nutcake/bread and enjoy!

bread in a pan

Link’s Glazed Veggies

    • Tabantha Wheat
    • Cane Sugar
    • Goat Butter
    • Any Nut

Nutcake with Walnuts and Spices

  • Servings: 1 loaf
  • Difficulty: easy
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Nutcake quick bread with Walnuts and spices


Nutcake

  • 2.5 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 2.5 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1.25 teaspoons baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • 2/3 cup butter, melted
  • 1.75 cup chopped walnuts
  • 2 tablespoons maple syrup

Honey

  • 1/2 cup butter, at room temperature
  • 5-6 tablespoons honey

Directions

  1. Preheat the oven to 350F.
  2. Add all the dry ingredients to a mixing bowl.  Whisk well to blend together.
  3. Add the eggs to a separate bowl and whisk with a fork until they are slightly beaten.
  4. Add the remaining wet ingredients and mix until combined.
  5. Make a well in the dry ingredients and add all the liquids at once.  Stir until just combined and there are no more dry parts.
  6. Chop the walnuts into quarters.
  7. Add 1 1/4 cups to the batter and stir until they are evenly distributed.
  8. Grease a 9×5 loaf pan well with butter and add all the mixture to the pan.
  9. Combine the remaining 1/2 cup quartered walnuts and the maple syrup together and stir until the walnuts are completely coated. Gently spread them over the top of the batter.
  10. Bake until a cake tester comes out clean, about 55-75 minutes.
  11. To make the honey butter, add the honey and softened butter in a bowl and whip until thick and completely combined.

A New Poll is Here

It’s poll day again!  After making tomorrow’s recipe, which contained a food I really don’t like, I made this poll everything I want.  With the notable exception of fish pie, which was requested by my new instafriend!  So everyone vote and let’s see what I’m making next week!