Category: Sweet Bakes

Caramel Nut Cake

Makes: 1 Caramel Nut Cake
Oven: 180°C / 350°F
Preparation Time: 1 hour and 40 minutes
Baking Time: 30 minutes
420 g Cake flour (875 ml / 3½ cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast  (1 packet)
125 ml Lukewarm milk (½ cup)
1   Large egg (beaten)
80 ml Lukewarm water (approx. ⅓ cup)
125 g Margarine, melted (125 ml / ½ cup)
100 g Brown sugar (125 ml / ½ cup)
60 ml Honey (4 tbsp)
100 g Walnuts, chopped (250 ml /  1 cup)
    Egg, to brush
  1. Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough.
  3. Knead the dough well until smooth and shiny, about 10 minutes.
  4. Cream margarine and sugar until light and fluffy. Add honey and walnuts and mix through.
  5. Knock the dough down and roll into a rectangle, 5 mm (1/4 inch) thick. Spread half the filling over the dough and roll the dough up, engthwise. Using a sharp knife, slice the roll into 8 equal slices.
  6. Place the slices, cut side down into a greased 23 cm-round-cake- tin. Start with one in the middle and arrange the remaining slices around it.
  7. Spread the rest of the filling on top of the dough, cover with greased plastic and allow to rise until double the volume, about 20 – 30 minutes.
  8. Bake in a preheated oven at 180 °C / 350 °F for 30 minutes or until golden brown. Brush with glaze.


Mix 100 g (250 ml) (1 cup) sugar and 125 ml (1/2 cup) water together in a saucepan and boil over low heat for about 5 minutes, stirring continuously