Advertisement
Ingredients
1 ¼ cups sifted cake flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup coarsely chopped toasted walnuts
2 large eggs
¾ cup firmly packed light brown sugar
3 ounces safflower oil
2 tablespoons walnut oil
1 cup fresh or canned unsweetened pumpkin puree
Nutritional analysis per serving (6 to 8 servings)
41 grams carbs; 47 milligrams cholesterol; 358 calories; 3 grams monosaturated fat; 14 grams polyunsaturated fat; 2 grams saturated fat; 20 grams fat; 2 grams fiber; 250 milligrams sodium; 5 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
In a small bowl combine the flour, soda, spices, salt and walnuts and whisk to blend.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
What size pan and how is it prepared before the batter goes in?
This recipe looks EXACTLY like the recipe in Rose Levy Beranbaum’s Cake Bible. She instructs you to cook it in a 6 cup Bundt pan or loaf pan.
What pan???
A very simple cake better in a loaf pan and accompanied by ice cream. I liked being able to prepare without electronics.
This recipe looks EXACTLY like the recipe in Rose Levy Beranbaum’s Cake Bible. She instructs you to cook it in a 6 cup Bundt pan or loaf pan.