Cook with Sharmila

  • Home
  • About Me
    • Video Recipes
    • Media Mentions
    • Privacy Policy
  • Recipe Index
    • Recipes
  • Nanjilnad Recipes
  • Shop
menu icon
go to homepage
  • Home
  • Recipe Index
  • Air Fryer
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • Air Fryer
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipe Index » Cakes

    Cashew Pound Cake

    Posted on Jan 12, 2017 · Last Updated on Jan 21, 2022 by Sharmila Kingsly

    Sharing is caring!

    1 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe
    Cashew pound cake
    Cashew pound cake recipe with step by step pictures.Sharing today a simple Cake with loads of cashew nuts .The cake is very close to my heart as this is the cake which I used to bake very frequently for my hubby as he prefer simple cakes. The Cake has a very soft texture .The different between the vanilla sponge cake and Pound cake is that the pound cake texture is little thick compared to the sponge.
    However both cakes tastes good in their own ways. Now let’s get started!!
     
    Similar Recipes:
    • Eggless Dates Cake
    • Banana Bread
    • Christmas Fruit Cake
    • Tutti Frutti ButterScotch Loaf cake- Eggless
    • Basic Vanilla Sponge Cake - Eggless
    Cashew pound cake

    Step by Step Method:

         1.      In a blender or using an electric beater blend together the butter and sugar until creamy. 

     2.      To this now break open the eggs one by one and beat well next add in the Vanilla essence and beat everything together once gain till nice and creamy. 

     

     3.      Sieve together the All-purpose flour, Baking powder and salt twice or thrice.

     

     4.      Slowly fold together the dry ingredients and wet ingredients and finally add in the cashew nuts and fold the batter once again, don’t over mix.

     

     5.      Grease and line a loaf pan with parchment paper and the preheat the oven at 180 Deg C for about 10 mins and bake at 180 Deg C for about 30 mins or till a tooth pick when inserted comes out clean ,Allow it to cool completely and then slice into pieces.

     
    Enjoy some cashew pound cake with your evening chai. It is an absolutely delicious treat!!
     
    Cashew pound cake
     
     

    📖 Recipe

    Cashew Pound Cake
    Print Recipe Pin Recipe
    5 from 3 votes

    Cashew Pound cake

    Pound Cakes are simple tea cake. It is perfect for the tea time . This recipe is a pound cake with loads of cashew nuts.
    Prep Time15 minutes mins
    Bake Time30 minutes mins
    Total Time45 minutes mins
    Course: Dessert
    Cuisine: International
    Servings: 10 slice
    Calories: 197kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Equipment

    • Oven
    • Oven

    Ingredients

    • 1 cup All purpose flour
    • ½ tsp Baking powder
    • ½ cup Sugar
    • 1 stick Butter 115 gms
    • 2 Eggs
    • ½ cup Cashew nuts
    • 1 tsp Vanilla extract
    • Salt a pinch

    Instructions 

    • In a blender or using an electric beater blend together the butter and sugar until creamy.
    • To this now break open the eggs one by one and beat well next add in the Vanilla essence and beat everything together once gain till nice and creamy.
    • Sieve together the All-purpose flour, Baking powder and salt twice or thrice.
    • Slowly fold together the dry ingredients and wet ingredients and finally add in the cashew nuts and fold the batter once again, don’t over mix.
    • Grease and line a loaf pan with parchment paper and the preheat the oven at 180 Deg C for about 10 mins and bake at 180 Deg C for about 30 mins or till a tooth pick when inserted comes out clean ,Allow it to cool completely and then slice into pieces.

    Notes

    • Allow the cake to cool completely before slicing else the cake might crumble.
    • Says good for a week.
    • Store in the refrigerator after 3 days.
    • Goes good for breakfast with a glass of milk or chai.

    Nutrition

    Serving: 1slice | Calories: 197kcal | Carbohydrates: 20.8g | Protein: 4.1g | Fat: 12.6g | Saturated Fat: 6.7g | Cholesterol: 99mg | Sodium: 43mg | Potassium: 1572mg | Fiber: 0.7g | Sugar: 5.4g | Calcium: 666mg | Iron: 2mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    More Cakes

    • Banana Chocolate Chunk Muffins
      Banana Chocolate Chunk Muffins | Easy Banana Chocolate Muffins
    • Dates Cake
      Dates Cake | Dates Tutti Frutti Cake
    • Pistachio Cake
      Pistachio Sponge Cake | Pista Cake
    • Orange Almond Cake | Eggless

    Sharing is caring!

    1 shares
    • Share
    • Tweet
    5 from 3 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

    Read more about me!

    • Instagram
    • Facebook
    • YouTube
    • Pinterest
    • X

    Vegan Recipes

    • Masala Paratha
      Masala Paratha
    • Tomato basil pasta
      Tomato Basil Pasta
    • Chickpea Spinach Curry
      Chickpea Spinach Curry
    • Vegan Chickpea Soup
      Vegan Chickpea Soup
    • Instant Pot Pumpkin Pasta
      Instant Pot Pumpkin Pasta
    • Basil Fried Rice
      Thai Basil Fried Rice

    Popular Posts

    • Nandu Rasam
      Nandu Rasam
    • Indian Dinner Party Menu Ideas, Sample Menus + Recipes
    • Nandu Kulambu
      Nandu Kuzhambu |Crab Curry |Nandu Kulambu
    • Instant Pot Peas Curry
      Instant Pot Peas Curry | Green Peas Curry
    • Payaru Kanji
      Payaru Kanji | Green Gram Porridge
    • Mushroom Egg Bhurji
      Mushroom Egg Burji

    Footer

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ©  2025 COOK WITH SHARMILA

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.