Pumpkin Walnut Cake

Pumpkin Walnut Cake is a side dish that serves 12. One portion of this dish contains roughly 9g of protein, 15g of fat, and a total of 543 calories. For $1.17 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. If you have ground cinnamon, baking soda, eggs, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 27 would say it hit the spot. From preparation to the plate, this recipe takes around 2 hours and 10 minutes. It is brought to you by The Baking Pan. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 52%. Similar recipes include Pumpkin-Walnut Cake, Pumpkin Pound Cake with Caramel Walnut Sauce, and Layered Pumpkin Walnut Cake With Caramel & Chocolate Frostings.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.In a small mixing bowl, combine the drained raisins, ginger and cherries. Stir in 1 tablespoon of flour to keep the fruit from sticking together. Set aside.In a medium mixing bowl, combine 3 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the granulated sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Add the brown sugar one tablespoon at a time, taking 3 to 4 minutes, and beating until the sugar is fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.Reduce mixer speed to medium, add the pumpkin puree, and beat for 1 minute. With the mixer still on medium speed, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in all but 2 tablespoons of the walnuts, along with the raisins, ginger, and cherry mixture.Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Sprinkle the 2 tablespoons reserved walnuts over the top. Bake 65 to 70 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.In a small bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving.

 

Step by step:

1. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer.

2. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.In a small mixing bowl, combine the drained raisins, ginger and cherries. Stir in 1 tablespoon of flour to keep the fruit from sticking together. Set aside.In a medium mixing bowl, combine 3 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the granulated sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened.

3. Add the brown sugar one tablespoon at a time, taking 3 to 4 minutes, and beating until the sugar is fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.Reduce mixer speed to medium, add the pumpkin puree, and beat for 1 minute. With the mixer still on medium speed, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.

4. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in all but 2 tablespoons of the walnuts, along with the raisins, ginger, and cherry mixture.

5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Sprinkle the 2 tablespoons reserved walnuts over the top.

6. Bake 65 to 70 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean.

7. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.In a small bowl, combine confectioner's sugar and orange zest.

8. Add 4 teaspoons orange juice and stir until smooth.

9. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.

10. Drizzle glaze over the cake, allowing the glaze to drip down the sides.

11. Let the glaze set before serving.

Nutrition Information:

covered percent of daily need