DessertSnack

Silver Nut Cake

Name: Silver Nut Cake
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 3 h 45 min
Yield: 16 servings
Cuisine: american
Ingredients: 360 g all-purpose flour; 1 tsp baking powder; 0.5 tsp salt; 170 g unsalted butter softened to room temperature; 400 g granulated sugar; 6 pcs large egg at room temperature; 2 tsp lemon extract; 250 g golden raisin; 240 g pecan roughly chopped; 280 g maraschino cherry drained and halved; 380 g crushed pineapple well-drained

A rich and substantial loaf cake, packed with pecans, golden raisins, pineapple, and cherries. This dense, moist cake is reminiscent of a classic fruitcake and is perfect for holidays or as a special afternoon treat.

An original recipe by Forkin

Total time: 3 hr 45 min
Serves: 16
Difficulty: Medium
Per serving: 475 kcal

Allergen information: may contain eggs, gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

batter

360 gall-purpose flour
1 tspbaking powder
0.5 tspsalt
170 gunsalted butter, softened to room temperature
400 ggranulated sugar
6 pcslarge egg, at room temperature
2 tsplemon extract

filling

250 ggolden raisin
240 gpecan, roughly chopped
280 gmaraschino cherry, drained and halved
380 gcrushed pineapple, well-drained

Equipment

2 loaf pans · wire rack · large bowl · spatula · stand mixer or hand mixer · medium bowl · whisk · oven

The method

Step by step

1
Preheat your oven to 165°C (325°F). Grease and flour two 23x13 cm (9x5 inch) loaf pans.
About 5 min
Cook’s note: Lining the pans with parchment paper after greasing will make it even easier to remove the cakes later.
2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
About 2 min
3
In a separate large bowl, combine the golden raisins, chopped pecans, and halved maraschino cherries.
About 3 min
4
Take a few tablespoons of the flour mixture and toss it with the fruit and nuts until they are lightly coated.
About 1 min
Cook’s note: Coating the fruit and nuts in flour helps prevent them from sinking to the bottom of the cake during baking.
5
In the bowl of a stand mixer or using a hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
About 4 min
6
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed, then mix in the lemon extract.
About 3 min
Cook’s note: Using room temperature eggs helps them incorporate more smoothly into the batter.
7
With the mixer on low speed, gradually add the remaining flour mixture to the butter mixture, mixing only until just combined.
About 2 min
Cook’s note: Do not overmix the batter at this stage to keep the cake tender.
8
Using a spatula, gently fold in the well-drained crushed pineapple, followed by the flour-coated fruit and nut mixture.
About 2 min
9
Divide the thick batter evenly between the two prepared loaf pans and smooth the tops.
About 3 min
10
Bake for 1 hour and 50 minutes, or until a wooden skewer inserted into the center of each loaf comes out clean.
About 1 hr 50 min
Cook’s note: If the tops are browning too quickly, you can loosely tent them with aluminum foil for the last 30 minutes of baking.
11
Let the cakes cool in their pans on a wire rack for 15 minutes.
About 15 min
12
Carefully turn the cakes out of the pans and let them cool completely on the wire rack before slicing.
About 1 hr 15 min
Cook’s note: The cake slices much more cleanly when it is completely cool.

Per serving

Nutrition

44%Score

Calories: 475.1kcal
Protein: 6.8g
Carbs: 67.2g
Fat: 21.8g
Fibre: 3.6g
Sugar: 44.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store well-wrapped in an airtight container at room temperature or in the refrigerator.

Reheating

This cake is best served at room temperature.