PUMPKIN WALNUT RING

Pumpkin Walnut Ring image

Provided by Moira Hodgson

Categories dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/4 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup firmly packed light brown sugar
3 ounces safflower oil
2 tablespoons walnut oil
1 cup fresh or canned unsweetened pumpkin puree

Steps:

Preheat oven to 350 degrees.
In a small bowl combine the flour, soda, spices, salt and walnuts and whisk to blend.
In a large mixing bowl, beat the eggs, sugar and oils for two to three minutes until very smooth. Add the pumpkin puree and beat just until smooth. Add the flour mixture and beat until completely moistened.
Scrape the batter into the prepared pan and bake for 30 to 35 minutes or until a cake tester inserted in the thickest part of the cake comes out clean. Cool in the pan on a rack for 10 minutes and then unmold onto the rack.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 250 milligrams, Sugar 21 grams, TransFat 0 grams