Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1 cup chopped walnuts
- 1 cup chopped pecans
- 1 cup chopped Brazil nuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
- Wire cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.
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. Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
5. Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients.
6. Fold in the walnuts, pecans, and Brazil nuts.
7. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10 servings
Nutritional Information:
Calories: 467 kcal
Fat: 28 g
Carbohydrates: 44 g
Protein: 8 g
Substitutions for Ingredients
- Unsalted butter: Salted butter or vegan butter
- Whole milk: Non-dairy milk such as almond or coconut milk
- Walnuts, pecans, and Brazil nuts: Any combination of nuts or seeds
Variations:
- Add 1/2 cup of cocoa powder to the dry ingredients for a chocolate version of the cake.
- Add 1/2 cup of shredded coconut to the batter.
- Add 1/2 cup of dried fruit such as raisins or cranberries.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use a light hand when folding in the nuts to avoid overmixing the batter.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in a 350°F oven for 10-15 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar.
- Drizzle with melted chocolate or caramel sauce.
- Top with fresh fruit or berries.
Garnishes:
- Chopped nuts
- Chocolate shavings
- Whipped cream
Pairings:
- Vanilla ice cream
- Coffee or espresso
- Port or other dessert wine
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. Check the cake for doneness after 40 minutes and adjust the baking time accordingly.
Food Safety Advice:
- Store the cake in an airtight container at room temperature.
- Refrigerate any leftovers.
Food History:
The Brazilian nut cake is a traditional Brazilian dessert that dates back to the 19th century. It is believed to have originated in the state of Minas Gerais, where the nuts are abundant.
Flavor Profiles:
This cake has a rich, nutty flavor with hints of vanilla and sweetness from the sugar. The texture is light and moist.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Top with a drizzle of melted chocolate or caramel sauce.
Related Categories
Cooking Method: N/A
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Region: Brazilian
Taste: Rich, Sweet, Nutty, Chocolatey, Creamy