I didn't think my mother's a"h yummy, chewy, (you won't believe it's) Parve, double decker Caramel Nut Cake could get any better, but the addition of Hammons Black Walnuts' woodsy, fruity tones took it to a whole new level!While this cake is easy to make, it will need your full attention for the first 15-25 minutes, so keep that in mind when planning.
TIP: If you make this cake ahead of time, we highly recommend hiding it, or you may just walk in on a few of your favorite cake bandits like I did! (Sorry Nikki, flashing me a thumb's up will not get you out of trouble!)
Caramel Nut Cake
Ingredients
- 2 sticks margarine, divided
- 2½ cups of flour, divided
- 1 lb. box light brown sugar (2⅓ cups), divided
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 1½ teaspoons baking powder
- pinch of salt
- 1 cup Hammons Black Walnuts, chopped
- Confectioners’ Sugar for dusting (optional)
Instructions
- Preheat oven to 350° F (180° C)
- With your hands, blend 1 stick of margarine, 1¼ cup flour and ⅓ cup of brown sugar into a dry dough. Press into the bottom of 9 × 13 ungreased pan and bake for 15 minutes.
- While the bottom layer is baking, heat up the other stick of margarine along with remaining brown sugar (2 cups) in a saucepan and heat to a liquid – do not boil. Remove from fire. Temper eggs by spooning a bit of the hot mixture into the beaten eggs. This will prevent the eggs from scrambling when added to the hot caramel liquid.
- Stir in beaten eggs and add the remaining 1 ¼ cups of flour, vanilla, baking powder, salt and Black Walnuts. Pour over crust and bake at 350° F (180° C) for 25 minutes.
- Let stand at least an hour before cutting and serving.
- Optional: Dust top of cake with confectioners’ sugar.
Dry dough pressed into the bottom of the pan.
Adding Hammons Black Walnuts to the hot caramel.
Spreading caramel mixture over baked crust.
