Caramel Nut Cake Recipe

Name: Caramel Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. margarine, softened; 1/2 c. shortening; 1 (1 lb.) pkg. light brown sugar; 1 c. sugar; 5 eggs; 3 c. flour; 1/2 tsp. salt; 1/2 tsp. baking powder; 1 c. plus 1 Tbsp. milk; 2 Tbsp. vanilla extract; 1 (8 oz.) pkg. black walnut flavored peanuts

Servings: persons

1 c. margarine, softened
1/2 c. shortening
1 (1 lb.) pkg. light brown sugar
1 c. sugar
5 eggs
3 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 c. plus 1 Tbsp. milk
2 Tbsp. vanilla extract
1 (8 oz.) pkg. black walnut flavored peanuts

1
Cream margarine, shortening, brown sugar and sugar in mixer bowl until light and fluffy.
2
Add eggs 1 at a time, beating well after each addition.
3
Mix flour, salt and baking powder in bowl. Add to creamed mixture alternately with milk, beating well after each addition.
4
Stir in vanilla.
5
Fold in peanuts.
6
Pour into greased and floured tube pan.
7
Bake at 325u00b0 for 1 1/4 hours or until cake tests done.
8
Cool in pan for several minutes.
9
Invert onto serving plate.
10
Frost with favorite caramel icing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. margarine, softened, 1/2 c. shortening, 1 (1 lb.) pkg. light brown sugar, 1 c. sugar, and more.

Yes, Caramel Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Nut Cake

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