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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