Silver Nut Cake
A rich and substantial loaf cake, packed with pecans, golden raisins, pineapple, and cherries. This dense, moist cake is reminiscent of a classic fruitcake and is perfect for holidays or as a special afternoon treat.
An original recipe by Forkin
- Total time
- 3 hr 45 min
- Serves
- 16
- Difficulty
- Medium
- Per serving
- 475 kcal
Allergen information: may contain eggs, gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
batter
- 360 gall-purpose flour
- 1 tspbaking powder
- 0.5 tspsalt
- 170 gunsalted butter, softened to room temperature
- 400 ggranulated sugar
- 6 pcslarge egg, at room temperature
- 2 tsplemon extract
filling
- 250 ggolden raisin
- 240 gpecan, roughly chopped
- 280 gmaraschino cherry, drained and halved
- 380 gcrushed pineapple, well-drained
Equipment
2 loaf pans · wire rack · large bowl · spatula · stand mixer or hand mixer · medium bowl · whisk · oven
The method
Step by step
- 1
Preheat your oven to 165°C (325°F). Grease and flour two 23x13 cm (9x5 inch) loaf pans.
About 5 min
Cook’s note: Lining the pans with parchment paper after greasing will make it even easier to remove the cakes later.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
About 2 min
- 3
In a separate large bowl, combine the golden raisins, chopped pecans, and halved maraschino cherries.
About 3 min
- 4
Take a few tablespoons of the flour mixture and toss it with the fruit and nuts until they are lightly coated.
About 1 min
Cook’s note: Coating the fruit and nuts in flour helps prevent them from sinking to the bottom of the cake during baking.
- 5
In the bowl of a stand mixer or using a hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
About 4 min
- 6
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed, then mix in the lemon extract.
About 3 min
Cook’s note: Using room temperature eggs helps them incorporate more smoothly into the batter.
- 7
With the mixer on low speed, gradually add the remaining flour mixture to the butter mixture, mixing only until just combined.
About 2 min
Cook’s note: Do not overmix the batter at this stage to keep the cake tender.
- 8
Using a spatula, gently fold in the well-drained crushed pineapple, followed by the flour-coated fruit and nut mixture.
About 2 min
- 9
Divide the thick batter evenly between the two prepared loaf pans and smooth the tops.
About 3 min
- 10
Bake for 1 hour and 50 minutes, or until a wooden skewer inserted into the center of each loaf comes out clean.
About 1 hr 50 min
Cook’s note: If the tops are browning too quickly, you can loosely tent them with aluminum foil for the last 30 minutes of baking.
- 11
Let the cakes cool in their pans on a wire rack for 15 minutes.
About 15 min
- 12
Carefully turn the cakes out of the pans and let them cool completely on the wire rack before slicing.
About 1 hr 15 min
Cook’s note: The cake slices much more cleanly when it is completely cool.
Per serving
Nutrition
- Calories
- 475.1kcal
- Protein
- 6.8g
- Carbs
- 67.2g
- Fat
- 21.8g
- Fibre
- 3.6g
- Sugar
- 44.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store well-wrapped in an airtight container at room temperature or in the refrigerator.
This cake is best served at room temperature.
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