Christmas Nut Cake Recipe

Name: Christmas Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. butter (not oleo); 2 c. sugar; 6 eggs; 1 tsp. grated lemon rind; 1 Tbsp. lemon juice; 1 Tbsp. vanilla; 3 c. flour; 1/4 tsp. salt; 1 tsp. baking powder; 1 qt. chopped nuts or less; 1 c. red and green candied cherries, chopped

Servings: persons

1 lb. butter (not oleo)
2 c. sugar
6 eggs
1 tsp. grated lemon rind
1 Tbsp. lemon juice
1 Tbsp. vanilla
3 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 qt. chopped nuts or less
1 c. red and green candied cherries, chopped

1
Cream butter and sugar until fluffy.
2
Add eggs, one at a time and beat after each addition.
3
Add lemon rind, juice and vanilla. Mix well.
4
Mix 1/4 cup flour with nuts and cherries.
5
Sift the remaining flour with baking powder and salt.
6
Add to creamed mixture.
7
Fold in nuts and cherries.
8
Pour into greased tube pan. Bake at 300u00b0 for 1 hour and 50 minutes or until cake tests done. Cool completely.
9
Freezes well.

2161

kcal

Calories

109

Fat

261

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 lb. butter (not oleo), 2 c. sugar, 6 eggs, 1 tsp. grated lemon rind, and more.

Yes, Christmas 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.

Christmas Nut Cake

How did you like this recipe?

Frequently Asked Questions