Ingredients for Macadamia Nut Cake With Caramel Sauce
- 1 cup chopped macadamia nuts
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 large eggs
- Superfine Sugar
- 1 teaspoon vanilla extract
- Dark Brown Sugar
- Half And Half
- Unsalted Butter
- Whipping Cream
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How to Make Macadamia Nut Cake With Caramel Sauce
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the macadamia nuts.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the caramel sauce:
- In a medium saucepan over medium heat, combine the sugar and water. Do not stir. Cook until the sugar dissolves and turns a light amber color.
- Carefully pour in the heavy cream (it will bubble up) and whisk constantly until smooth.
- Remove from heat and stir in the butter and salt.
- Once the cake is completely cool, drizzle the salted caramel sauce generously over the top and serve.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
186g
Fat
79g
Carbs
19g
