Desserts > Cake > Nut Cakes > Brazilian Nut Cakes

Brazil Nut Cake with Orange Cream Cheese Frosting Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 ½ cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups chopped Brazil nuts

For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 2 tablespoons orange zest
- 2 tablespoons freshly squeezed orange juice

Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula

Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
7. Fold in the chopped Brazil nuts.
8. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

For the Frosting:
1. In a medium bowl, cream together the cream cheese and butter until light and fluffy.
2. Gradually add the powdered sugar and mix until combined.
3. Add the orange zest and orange juice and mix until combined.
4. Spread the frosting over the cooled cake.

Preparation Time: 20 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 12

Nutritional Information (per serving):
Calories: 488
Fat: 28 g
Carbohydrates: 55 g
Protein: 6 g

Substitutions for Ingredients
- All-purpose flour can be substituted with almond flour.
- Butter can be substituted with coconut oil.
- Granulated sugar can be substituted with coconut sugar.
- Buttermilk can be substituted with almond milk.

- Add ½ cup of chopped dried cranberries or dried cherries to the batter for a fruity twist.
- Substitute the Brazil nuts with chopped walnuts or pecans.
- Add 1 teaspoon of ground cinnamon to the batter for a spiced flavor.

Tips and Tricks:
- Make sure the butter and cream cheese are softened before creaming together.
- Use freshly squeezed orange juice for the best flavor.
- Let the cake cool completely before frosting.

Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.

Reheating Instructions:
Reheat the cake in the microwave for 30-60 seconds.

Presentation Ideas:
- Decorate the cake with fresh orange slices and chopped Brazil nuts.
- Drizzle the cake with melted white chocolate.

- Fresh orange slices
- Chopped Brazil nuts
- Melted white chocolate

- Coffee
- Tea
- Hot chocolate

Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad

Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.

Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Refrigerate any leftovers promptly.

Food History:
Brazil nuts have been used in desserts for centuries. They are native to South America and were first cultivated by the ancient Incas.

Flavor Profiles:
This cake has a nutty flavor from the Brazil nuts, a sweet flavor from the sugar, and a hint of citrus from the orange zest and juice.

Serving Suggestions:
Serve the cake with a dollop of whipped cream and a sprinkle of chopped Brazil nuts.

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Region: Brazilian

Taste: Rich, Sweet, Nutty, Citrusy, Creamy