PUMPKIN (WALNUT) CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pumpkin (Walnut) Cake image

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

3 cups pre-sifted flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 1/2 teaspoons cinnamon
4 large eggs
2 cups sugar
1 1/2 cups corn oil
1 (16 ounce) can 100% pumpkin
1 cup walnuts, coarsley chopped (optional)

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

There are no comments yet!