Spiced Walnut Cake


With a mass of left over walnuts this year (I over bought) I set about developing a walnut cake with a little added spice. This cake is moist, light and moreish and I think goes well with a cream cheese icing.

You Will Need:

  • 150ml Oil (I used sunflower oil)
  • 200g Caster Sugar
  • 4 Eggs
  • 1tsp Vanilla Essence
  • 200g Self Raising Flour
  • 1tsp Baking Powder
  • 1tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • 1tsp Mixed Spice
  • 100g Walnut Pieces

Icing and decoration

  • 75g Butter
  • 300g Icing Sugar
  • 100g Cream Cheese
  • 1tsp Lemon Juice
  • 1tsp Vanilla Essence
  • 12 Walnut Halves


  • Line and grease 2 loose bottom 18cm sandwich tins.
  • Preheat the oven to 170 degrees.
  • Whisk together the oil and sugar until thick and creamy, then add the vanilla essence.
  • Add the eggs one at a time whisking well between each addition.
  • Sift and fold in the flour, baking powder and the three spices.
  • Gently fold in the walnut pieces.
  • Pour into the prepared tins and bake for 25-35mins until golden and a skewer comes out clean when inserted into the middle.
  • Allow to cool in the tins for 5mins before turning out on to a cooling rack to cool completely.

Icing and Assembly:

  • Mix all the ingredients (except the walnut halves) together until smooth and creamy.
  • Carefully cut the domed risen top off one of the cakes to form a level base.
  • Spread a layer of the icing over the freshly levelled cake to sandwich the two cakes together.
  • Evenly spread the remaining icing to completely cover the outside of the cake and evenly position the walnut halves around the top.
  • Allow the icing to set and serve.

2 thoughts on “Spiced Walnut Cake

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