Brazil Nut Tea Cakes Recipe
Yield: 2 cakesRecipe by luhu.jp
Ingredients:
4 cup: Sifted all-purpose flour,
2 tbsp: Solid shortening,
2 tsp: Baking powder,
3/4 cup: Sugar,
1 tsp: Baking soda,
1/4 cup: Firmly packed dark brown,
3/4 tsp: Salt,
-sugar,
1 1/2 tsp: Ground cinnamon,
4: Extra-large eggs,
1 tsp: Ground nutmeg,
2 tsp: Vanilla extract,
1/4 tsp: Ground cloves,
1 tsp: Almond extract,
1 3/4 cup: Brazil nuts, chopped
1/2 cup: Buttermilk,
10 tbsp: Unsalted butter, softened
TO FINISH EACH CAKE
1 1/2 tbsp: Confectioners sugar,
Directions:
Preheat oven to 350xF. Lightly butter, flour two 9"x5"x3" loaf pans.
Sift together the flour, baking powder, baking soda, salt, cinnamon,
nutmeg and cloves. Toss the nuts with 2 T of the sifted mixture.
Cream butter and shortening in lareg bowl of an electric mixer on
moderate speed for 5 minutes. Add the granulated sugar and beat on
moderately high speed for 2 minutes; add the brown sugar and beat for
2 minutes longer. Beat in the eggs, one at at time, blending well
after each addition. Blend in the vanilla and almond extracts. On low
speed, blend in half the sifted mixture, the buttermilk, then the
balance of the sifted mixture. Stir in the nuts.
Pour and scrape batter into the pans, dividing it evenly between
them. Bake for 45-50 minutes, or until risen and a wooden pick
inserted in the center of each cake withdraws clean and dry.
Cool the cakes in the pan on a rack for 5 minutes. Invert each cake
onto another cooling rack, then invert again to cool right-side-up.
Store the cakes in airtight tins. Sift the confectioners sugar over
each cake just before slicing and serving, if you wish. Each cakes
serves 10-12.
NOTE: Chopped macadamia nuts, or a combination of slivered almonds
and pine nuts, can replace the Brazil nuts.
Per serving: 294 calories, 6 g protein, 32 g carbohydrates, 17 g fat,
6 g saturated fat, 58 mg cholesterol, 191 mg sodium.
Source: Lisa Yockelson, "Nuts to Crack," The Washington Post FOOD
Section, 9/14/94. Typed by Linda Howard.
From: Linda Howard Date: 09-16-94
Source from luhu.jp
Sift together the flour, baking powder, baking soda, salt, cinnamon,
nutmeg and cloves. Toss the nuts with 2 T of the sifted mixture.
Cream butter and shortening in lareg bowl of an electric mixer on
moderate speed for 5 minutes. Add the granulated sugar and beat on
moderately high speed for 2 minutes; add the brown sugar and beat for
2 minutes longer. Beat in the eggs, one at at time, blending well
after each addition. Blend in the vanilla and almond extracts. On low
speed, blend in half the sifted mixture, the buttermilk, then the
balance of the sifted mixture. Stir in the nuts.
Pour and scrape batter into the pans, dividing it evenly between
them. Bake for 45-50 minutes, or until risen and a wooden pick
inserted in the center of each cake withdraws clean and dry.
Cool the cakes in the pan on a rack for 5 minutes. Invert each cake
onto another cooling rack, then invert again to cool right-side-up.
Store the cakes in airtight tins. Sift the confectioners sugar over
each cake just before slicing and serving, if you wish. Each cakes
serves 10-12.
NOTE: Chopped macadamia nuts, or a combination of slivered almonds
and pine nuts, can replace the Brazil nuts.
Per serving: 294 calories, 6 g protein, 32 g carbohydrates, 17 g fat,
6 g saturated fat, 58 mg cholesterol, 191 mg sodium.
Source: Lisa Yockelson, "Nuts to Crack," The Washington Post FOOD
Section, 9/14/94. Typed by Linda Howard.
From: Linda Howard Date: 09-16-94
Source from luhu.jp