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Festive Nut Cake

With almonds, cashews, pecans and walnuts, this spiced cake is loaded with crunchy nuts. It's the perfect ending to a Christmastime feast. —Jeanne Kemper, Bagdad, Kentucky
  • Total Time
    Prep: 40 min. Bake: 1 hour + cooling
  • Makes
    16 servings


  • 2 large eggs, separated
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup 2% milk
  • 1 teaspoon cream of tartar
  • 1 cup slivered almonds
  • 1 cup each chopped cashews, pecans and walnuts
  • 1/2 cup confectioners' sugar
  • 3 to 4 teaspoons 2% milk
  • Additional slivered almonds, salted cashews and pecan and walnut halves, toasted, optional


  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Grease and flour a 10-in. tube pan.
  • In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
  • Add cream of tartar to egg whites; with clean beaters, beat on high speed until stiff peaks form. Fold into batter with almonds, cashews, pecans and walnuts.
  • Transfer to prepared pan. Bake 60-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • For glaze, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over cake and, if desired, sprinkle with additional nuts.
Nutrition Facts
1 slice (calculated without additional nuts): 504 calories, 30g fat (10g saturated fat), 58mg cholesterol, 316mg sodium, 54g carbohydrate (31g sugars, 3g fiber), 8g protein.

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Average Rating:
  • grump
    Oct 5, 2020

    I made this cake and was a bit disappointed: it didn't really taste of any particular nut and would have been better adding just one variety. It was quite dry, though a load of cream helps no end. I cut mine in half and added a layer of jam in the middle (a whole jam jar full) and the half under the mid layer, where the jam had soaked in, was really tasty but like I said, the top half was a bit non de-script. The main thing wrong with this cake, though, is that it is incredibly crumbly - for such a large cake, made mainly from chopped nuts, it should have at least double the eggs, though I would try 5. Finally, it did not taste at all spicy - one teaspoon of cinnamon in this sized cake just evaporates. I would add at least 1 tablespoon. Overall, it needs so much adjustment that you would end up with a different recipe entirely so I would just not bother with this one and try a different one with reviews from someone who has actually made it.