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Brazil Nut Cake

A rich, nutty cake, this American recipe utilizes a small quantity of leftover plain or chocolate cake crumbs. The cake

crumbs must not be stale or the cake will be dry. 12-

8 oz. plus

2 tablespoon butter

2 tablespoons plain

flour 10 oz. sugar

1 teaspoon salt

2 tablespoons clear honey 8 eggs

4 oz. crumbs from

leftover white or chocolate cake 8 oz. self-raising flour 8 oz. Brazil nuts, toasted and ground

Preheat the oven to warm 325°F (Gas Mark 3, 170°C). Grease a 12-inch cake tin with tablespoon of butter and lightly

flour it with the 2 tablespoons of plain flour, knocking out any excess flour. Set the tin aside.

In a large mixing bowl cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy. Stir the salt and honey into the mixture. Beat in the eggs, one at a time. Fold in the crumbs and the self-

raising flour. When the mixture is well blended quickly stir in the nuts.

Pour the batter into the prepared cake tin and place it in the oven. Bake for 1 hours, or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and leave it to cool for 5 minutes before turning it out on to a wire cake rack.

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