Spiced Nut Cake
Delight your senses with this Spiced Nut Cake, a moist and aromatic dessert perfect for cozy gatherings or indulgent tea-time treats. Infused with warm spices like cinnamon, nutmeg, and cloves, this cake boasts a rich, buttery crumb and the satisfying crunch of toasted mixed nuts, such as walnuts, pecans, and almonds. The addition of buttermilk ensures a tender texture, while a hint of vanilla enhances the comforting flavors. Baked to golden perfection in a bundt or round pan, this cake is irresistibly versatile—serve it with a dusting of powdered sugar for a rustic touch or drizzle with your favorite glaze for an extra dose of sweetness. Ready in just over an hour, it’s ideal for holiday celebrations or as a homemade gift. Perfect for fans of spiced desserts, nut cakes, or anything with a touch of homemade charm!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1 cups brown sugar (packed)
- 0.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cups buttermilk
- 1.5 cups mixed nuts (chopped, such as walnuts, pecans, and almonds)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or round cake pan, ensuring all corners are well-covered to prevent sticking.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set the dry mixture aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry mixture, mixing just until combined. Avoid overmixing.
Gently fold in the chopped nuts with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then invert it onto a wire rack to cool completely.
Once cooled, slice and serve. The cake can be dusted with powdered sugar or glazed with your favorite icing for added sweetness.
Nutrition Facts
Calories |
4883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.8 g | 337% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 3277 mg | 142% | |
| Total Carbohydrate | 573.8 g | 209% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 351.5 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 886 mg | 68% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2295 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
