PUMPKIN-WALNUT CAKE
Every spring, Annabelle Lenderick of La Tercera Farm in Marin County sows seeds for a particular kind of pumpkin specifically for this cake of ours. Throughout the summer, it delights me to think about my pumpkins, called Galeux d'Eysines, growing in their special plot of land in Bolinas, at the very tip of the San Andreas fault. This variety of pumpkin is not known for the beauty of its outer skin, which is covered in warts and bumps. Indeed, the first year Annabelle grew the Galeux, at the end of the market she had plenty leftover that did not sell. I took them back to the bakery and discovered just how gorgeous this pumpkin is for baking. The flavor is subtle and earthy, with a high water content that gives the cake a light and delicate crumb, distinguishing it from the average pumpkin loaf, which is often dense as a brick. You can make a puree from any variety of small sugar pumpkins or use canned pumpkin; stir in 1/4 cup water to loosen the puree. This cake can also be made in two 8-by-4-inch loaf pans. It is delicious glazed with chocolate ganache.
Provided by Food Network
Yield Makes one 10-inch bundt cake
Number Of Ingredients 12
Steps:
- Liberally butter a 10-inch bundt pan and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar and whisk on medium speed until well combined and lightened in color, about 2 minutes. Reduce the speed to low, slowly drizzle in the oil, and whisk until combined, then whisk on high speed for 1 minute to emulsify. Switch to the paddle attachment. Add the pumpkin puree to the egg mixture and mix on medium speed just until combined. Add the dry ingredients in 3 additions, mixing just until combined after each addition, approximately 5 seconds each time. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Fold in the walnuts by hand. Pour the batter into the prepared pan. Bake until the cake springs back when touched and a tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to wire racks and cool in the pan for 10 minutes. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. Serve right away, or wrap tightly in plastic wrap and refrigerate until you are ready to serve and up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. Serve at room temperature. Note: To make your own pumpkin puree, preheat the oven to 400 degrees F. Scrub a small (about 4 pounds) sugar pumpkin well and wipe dry. Cut the pumpkin in half and place the halves, flesh-side down, on a greased cookie sheet and bake until very soft, about 1 hour. Let the pumpkin cool. Scrape out the seeds and stringy fibers and discard. Scoop out the flesh of the pumpkin and process until smooth in a food processor or pass through a food mill to make a puree. Makes about 2 1/2 cups puree.
- Chocolate Ganache: We make 20 gallons of chocolate ganache every week at Miette as it is used in or on many of the things we make. Miette's recipe for this exquisite, velvety ganache is based on a recipe by Robert Linxe in the cookbook from La Maison du Chocolat in Paris, La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier, which is why we call it the "MDC" in the bakery. We use chocolate with 62 percent cacao. Guittard and Scharffen Berger are our preferred brands, but feel free to try any chocolate to your taste. Makes about 3 cups 10 ounces 62 percent cacao chocolate, chopped 2/3 cup (2 1/2 ounces) sifted powdered sugar 3/4 cup plus 1 tablespoon heavy cream 2 large egg yolks 3 tablespoons unsalted butter, at room temperature Combine the chocolate and powdered sugar in a heatproof bowl. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a bain-marie. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat. Whisk the egg yolks together in a small heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean heatproof bowl. Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Ganache does not freeze well. Next, microwave on 50 percent power for 10-second intervals, stirring between each, until the ganache reaches the desired consistency. You will usually need to add 1 or 2 tablespoons of hot water to loosen a cold ganache. For a glossy shine, it needs to return to the mixer for beating. For more specific instructions, see individual recipes.
TITI'S CRANBERRY WALNUT PUMPKIN BREAD CAKE
My Titi (auntie in Spanish) handed me down this recipe after I had this cake at her house during a Thanksgiving dinner, and I just to make it for my family at home. It's a great recipe that even my daughter loves! Now this cake makes its way onto my table every Thanksgiving dinner and everyone loves it. I even have a few copies of the recipe because someone always asks for it! Serve with a dollop of Cool Whip®.
Provided by DamaBonita
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
- Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
- Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 32 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 219.6 mg, Sugar 20.6 g
PUMPKIN WALNUT CAKE
Pumpkin pie cake with butter and walnut topping.
Provided by LUPE KEMP
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
- Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 39.6 g, Cholesterol 48 mg, Fat 23.7 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 4.2 g, Sodium 411.5 mg, Sugar 27 g
WALNUT PUMPKIN CAKE ROLL
This is one of my family's favorite dessert recipes, especially for holiday gatherings. -Mary Gecha, Center Rutland, Vermont
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts., Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack., In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 312 calories, Fat 17g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 247mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
EASY PUMPKIN BLACK WALNUT BREAD (CAKE)
The original recipe came from my G.S. leader back in the 1973. Our troop made and sold cranberry, cranberry nut, banana or banana nut bread to help pay for a troop trip. I have also made blueberry nut, cherry nut bread and apple nut bread using the same recipe minus the pumpkin pie spices and pumpkin pie filling. If you make the banana nut bread it calls for two ripe bananas. My DD has also made muffins from the recipe for Thanksgiving dinner.
Provided by AcadiaTwo
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix ingredients together. Receipe makes two 4"x 8" loaves.
- Bake in 350° F oven for 45 minutes, or until toothpick inserted in center comes out clean.
- (Refrigerate leftovers, as it will get moldy fast if left out.).
Nutrition Facts : Calories 199.2, Fat 6.6, SaturatedFat 1.4, Cholesterol 13.2, Sodium 303.9, Carbohydrate 32.1, Fiber 2.9, Sugar 12.2, Protein 3.8
PUMPKIN SPICE WALNUT CAKE
Thank you Country Home for this wonderful recipe!! I wanted to share with you all:-) The recipe needed to be written out for ease of use so I did (they had it jumbled up on the website). I added walnuts to the recipe...love those! If you don't have BUTTERMILK then use cow's milk mixed with 2 TBSP of white Vinegar. I also included the frosting that I used instead of the one the site had. Also if you only have a 1/4 cup and not a 3/4 cup simply fill a 1 cup up to about 1/2 inch from the top other wise you'll have to use the 1/4 cup 3 times....just a nice little short cut I like to use:-)
Provided by MrsScarlettOhara
Categories Dessert
Time 45m
Yield 2 LAYER CAKE, 15 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven at 350.
- In a medium bowl stir together the first 10 ingredients listed; set aside.
- beat softened butter and shortening on medium to high speed for 30 seconds.
- Add sugar and vanilla; beat until well combined.
- Add eggs, 1 at a time, beating well after each addition.
- Measure Buttermilk in a liquid measuring cup then stir in Pumpkin. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed after each addition just until combined.
- Pour into prepared pans, spreading evenly.
- Bake in a 350° oven for 30 to 35 minutes (for a 9inch only 25 min) or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
- CREAM CHEESE FROSTING BELOW.
- 1 8oz pk cream cheese.
- 2 cups powdered sugar (or more if you want a thicker frosting).
- 4 TBSP unsalted butter.
- 1 TBSP cream (optional).
- Combine frosting in no particular order & use. Be sure to store the cake in the fridge due to the cream cheese in the frosting.
Nutrition Facts : Calories 240.6, Fat 9.9, SaturatedFat 3.4, Cholesterol 33.4, Sodium 196.6, Carbohydrate 35.3, Fiber 1.2, Sugar 21.2, Protein 3.7
VEGAN PUMPKIN WALNUT CAKE
Make and share this Vegan Pumpkin Walnut Cake recipe from Food.com.
Provided by SaveACow
Categories Dessert
Time 50m
Yield 1 9 inch cake, 9 serving(s)
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven. Preheat to 350°F Grease and flour inside of a 9 inch square baking pan.
- Sift together the flour, baking soda, cinnamon, ginger, nutmet, and salt into a bowl. Whisk to combine well, and set aside.
- In the bowl of an electric mixer with the whisk attachment, beat egg replacer and sugars at low speed about 2 minutes until pale. Add oil, pumpkin, milk, and vanilla and mix until blended.
- Add flour mixture at low speed in three additions, mixing just until blended. Remove bowl from mixer and stir in walnuts. Pour into pan and smooth top.
- Bake for 30 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack.
- To serve, cut into squares; may frost with vanilla frosting if desired.
Nutrition Facts : Calories 412.5, Fat 18.9, SaturatedFat 2.2, Sodium 279.9, Carbohydrate 58.6, Fiber 1.4, Sugar 35.4, Protein 4.1
VEGAN PUMPKIN WALNUT CAKE - THERMOMIX VERSION
Make and share this Vegan Pumpkin Walnut Cake - Thermomix Version recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F or 180°C Grease and flour a 9in square cake pan.
- Mix butter and sugars 10 seconds/speed 4 - or until combined.
- Add the egg replacer, soy milk, vanilla and pumpkin. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again.
- Add the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again.
- Add the walnuts and stir in by hand - the Tmix will pulverize them!
- Spoon mixture into the prepared pan. Bake for 30-35 minutes, or until a cake tester comes out clean.
PUMPKIN WALNUT CAKE
Rich, Moist and Delicious fall pumpkin cake. Try it thinly sliced with sauted apples and whipped cream. from Canadian Living mag.
Provided by Derf2440
Categories Dessert
Time 2h5m
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- Grease bottom and side of 10 inch tube pan with removable bottom and tube; line bottom with parchment paper.
- Set aside.
- In bowl, beat butter with sugar until fluffy.
- Beat in eggs, one at a time, beating well after eaach addition.
- Beat in vanilla.
- In a separate bowl, whisk tobether flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamon, cloves and baking soda.
- Stir in walnuts.
- Alternately stir flour mixture and pumpkin puree into butter mixture making 3 additions of flour mixture and 2 pumpkin puree.
- Scrape batter into prepared pan.
- Streusel: In small bowl, stir together, flour, sugar and cinnamon.
- Using pastry blender or 2 knives, cut in butter until mixture clumps together.
- Stir in walnuts.
- Sprinkle over batter in pan.
- Bake in centre of 325f degree oven until streusel is golden bown and cake tester inserted in centre comes oout clean, about 1 3/4 hours.
- Let cool in pan on rack for 15 minutes.
- Loosen side of cake with knife; holding onto centre tube, lift cake from pan.
- Let cool completely on rack.
- Run knife around tube.
- Using wide spatulas, gently lift out cake and peel off paper.
- Note: Wrap the cake in plastic wrap and store at room temperature for up to one week.
- Or overwrap in heavy duty foil and freeze for up to 2 weeks.
Nutrition Facts : Calories 467.4, Fat 20.8, SaturatedFat 10, Cholesterol 91, Sodium 348.6, Carbohydrate 66.7, Fiber 1.5, Sugar 43.9, Protein 5.8
TITI'S CRANBERRY WALNUT PUMPKIN BREAD CAKE
"My Titi (auntie in Spanish) handed me down this recipe after I had this cake at her house during a Thanksgiving dinner, and I just to make it for my family at home. It's a great recipe that even my daughter loves! Now this cake makes its way onto my table every Thanksgiving dinner and everyone loves it. I even have a few copies of the recipe because someone always asks for it! Serve with a dollop of Cool Whip®."
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch fluted cake pan (such as Bundt®).
- Whisk flour, baking powder, pumpkin pie spice, and salt together in a bowl.
- Beat sugar, pumpkin, vegetable oil, and eggs together in a bowl until smooth. Slowly beat flour mixture into pumpkin mixture until batter is smooth. Fold in cranberries and walnuts. Pour into prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
PUMPKIN (WALNUT) CAKE
This cake recipe is so moist that everyone will love it! You can have it plain, with confectioners sugar on top or even a vanilla glaze icing. I don't put in the nuts & it tastes delicious. It makes a great dessert & I've even eaten if for breakfast!
Provided by Jen D
Categories Dessert
Time 1h20m
Yield 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Take dry ingredients: flour,baking powder, baking soda, salt & cinnamon & sift together into a bowl & set aside.
- In large bowl beat eggs on high separately with mixer.
- Gradually add sugar until beaten yellow-colored.
- Continue beating as put in corn oil. Alternate sifted dry ingredients & pumpkin by blending into the egg/sugar/oil mixture & beat on low speed.
- Stir in nuts.
- Pour into ungreased bundt pan & bake at pre-heated 350 degree oven for approx 1 hour (mine is done in usually 55min).
- Place pan on wire rack & let cool completely. Empty cake out on plate & sift confectioners sugar on top. Enjoy!
Nutrition Facts : Calories 445.4, Fat 25, SaturatedFat 3.5, Cholesterol 53.1, Sodium 419.3, Carbohydrate 51.9, Fiber 1.2, Sugar 29.1, Protein 4.9
PUMPKIN WALNUT CAKE
I don't even know where I originally got this recipe but it is written with a typewriter! This has always been a favorite with my family and this cake also travels really well so it's ideal to take for a Thanksgiving or Friendsgiving meal.
Provided by Sandra Skelton
Categories Cakes
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. On a piece of waxed paper, sift together all of the dry ingredients (except walnuts)
- 2. In a large mixing bowl, beat eggs until yolks and whites are well combined. Gradually add the sugar, beating until thick and lemon colored.
- 3. Beating constantly, pour in the oil.
- 4. With mixer turned down to low speed, blend in the sifted dry ingredients alternately with the pumpkin, beginning and ending with the dry ingredients. Beat until smooth after each addition. Stir in the walnuts.
- 5. Pour batter into a greased and floured Bundt or tube pan and bake at 350 degrees until a toothpick inserted in the center comes out clean - about 1 hour and 10 minutes.
- 6. Cool completely in the pan ion a wire rack. Turn out onto a plate and dust with confectioners sugar. Enjoy!
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