Cashew Snacking Cake

We blog about this recipe here.

Cashew Snacking Cake

This recipe is easily doubled – and then baked in a 9″x13″ pan or two 8″ cake pans.  I recommend our Caramel Dessert Sauce be served with it – if you want to fancy it up.

  • 6 T butter, softened
  • 1/4 c sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 2/3 c sweetened condensed milk (about 1/2 a can)
  • 3/4 c unsalted cashews, ground
  • 1/2 c flour
  • 1/4 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

Preheat oven to 350 degrees.

Grease an 8″ round cake pan or 8″ square baking pan.

Place the butter and sugar in a mixing bowl or food processor and beat or mix until the mixture is smooth.  Add the eggs and beat well again, then add the vanilla, condensed milk and cashews and mix until everything is well combined.

In a small bowl, whisk together the flour, salt, baking powder, and baking soda.  Then add those dry ingredients to the butter egg mixture and stir until it’s all incorporated (but don’t beat).

Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.  Cool on a wire rack.

This cake will keep at room temperature for several days and freeze well. Recipe brought to you by BigLittleMeals.com and Andy and Ann.

 

 

 

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