Caramel Nut Cake

Makes:1 Caramel Nut Cake Oven:  180 °C / 350 °F


360 g Cake flour (3 x 250 ml / 3 cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
1 Large egg, beaten
145 ml Lukewarm water (+-½ 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


Mix 100 g (250 ml) (1 cup) sugar and 125 ml (½ cup) water together in a saucepan and boil over low heat for about 5 minutes, stirring continuously.


  1. Mix all the dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Add beaten egg and enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about 10 minutes by hand or 5 minutes using an electric mixer.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 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 (¼ inch) thick. Spread half the filling over the dough and roll the dough up, lengthwise. 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.
Caramel Nut Cake
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