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
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