Breakfast Nut Cake

This recipe is from the show The Essence Of Emeril on Food netwrok..The recipe is so perfect that you can never go wrong and whoever tried this cake at my place ..simply loved it


1 cup butter
2 cups sugar
6 eggs
3 cups all-purpose flour
1 heaping teaspoon baking powder
2 tablespoons milk, water or whiskey
3 cups hickory nuts or pecans, chopped (hickory nuts are best)


Preheat the oven to 350 degrees F. Grease and flour a tube pan.

In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Gradually add flour, baking powder, and milk or whiskey. Fold in nuts and pour into prepared baking pan. Place a shallow pan of water on the bottom rung of the oven. Bake the cake in the middle of the oven for 1 1/2 hours, or until golden brown and a tester comes out clean when placed in the center of the cake.

Allow cake to cool on a cooling rack
( I usually stop at this point )

NOTE:- The original receipe has receipe for topping also which i am giving below please post your comments if you are tried it..

1 cup whiskey or bourbon, plus more for re-wetting the cheesecloth if the cake is stored for any length of time
1 1/2 cups heavy cream, whipped, for serving with cake

When the cake has cooled completely, use a pastry brush to coat all sides of the cake with whiskey. This should use about 3/4 cup. Wrap the cake in a piece of cheesecloth and pour the remaining 1/4 cup of whiskey over the cheesecloth so that it is damp. Store the cake in the refrigerator for several weeks, re-wetting the cheesecloth as needed with additional whiskey.

Serve with whipped cream.


San!!! said...

Amazing cake dear.Thanks for your lovely comments.You have a nice blog.Following you.

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