“Forest nuts give this cake a pleasant texture and a simple, understated sweetness.”
– Nut Cake, in-game description, Breath of the Wild

I wanted to really match what the cake looked like in-game, plus bring in a lot of yummy nuts that I love like walnuts, pecans, pistachios, and almonds! I made this a couple of years ago to include in the Hyrule: Taste of the Wild recipe zine which you can get here (digital), and here (physical, occasionally available)! This version is a teensy bit different though. 😉

*Note: In the game the cake is served with a little dollop of whipped cream with a pistachio on top, so if you’d like to add that here’s how to make some easy-peasy whipped cream: In a chilled metal mixing bowl with a whisk attachment, beat 1 Cup Heavy Cream with 1 Tbsp. Powdered Sugar until just fluffy (if you over-mix you’ll have butter!).

Nut Cake
Ingredients:
Cake
¼ Cup Walnut pieces
¼ Cup Pecan pieces
1½ Cup Flour
½ tsp. Baking Powder
¼ tsp. Salt
¾ Cup (1½ Sticks) Butter, room temperature
½ Cup White Granulated Sugar
1 Cup Light Brown Sugar
3 Eggs, room temperature
½ Cup Buttermilk, room temperature
1 Tbsp. Vanilla Flavoring or Vanilla Butter Nut Flavoring
Topping
¼ Cup Pistachios, shelled
¼ Cup Almonds
½ Cup (1 stick) Butter
1 Cup Light Brown Sugar
1 Tbsp. Water
⅓ Cup Evaporated Milk (Heavy Cream is all right, but evaporated blends better)

Directions:
In a medium pan on medium heat, toast the walnuts & pecans for a few minutes to bring out the flavor. Remove from heat & set aside until needed. Heat your oven to 325ºF, & then grease & flour well a 9″x5″ loaf pan.

In a medium bowl whisk together the flour, baking powder, & salt. In a large mixing bowl cream the butter for several minutes until fluffy, & then mix in the brown sugar, & then the white sugar. Beat in the eggs one at a time until blended, adding in the flavoring as well.
Alternately mix in the flour mixture & buttermilk, beginning & ending with the flour. Using a spoon or spatula, fold in the toasted walnuts & pecans.

Scoop the cake batter into the prepared loaf pan & spread it out evenly. Bake on the middle rack for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove from the oven & run a butterknife around the edges of the cake to separate it from the pan. Let cool in the pan for a few minutes.

In a medium pan on medium heat, toast the pistachios & almonds for a few minutes, & then remove from heat & set aside.

In a medium pot on medium-low heat, melt the ½ cup butter, 1 cup brown sugar, + 1 Tbsp. water. Once the butter has melted increase the heat a little to bring to a boil. Lower to a simmer, whisking constantly until foamy & creamy & the sugar has all dissolved, about 5-8 minutes. Remove from the heat & whisk in the ¼ cup evaporated milk (it might bubble & sizzle at you!). If you’d like a thinner sauce, add just a tidge more evaporated milk.

Flip the cake pan over onto a serving plate & tap the cake out. Poke the top of the cake generously with a skewer & pour 1/2 of the topping mixture over the cake, letting it absorb & drip down the sides. Stir the pistachios & almonds into the rest of the sauce & spoon on top of the cake, adding any extra nuts you’d like (like left over walnuts or pecans). Let cool a little before serving (& to give it more time to absorb).
Great served with tea & whipped cream!*