Pumpkin and Walnut Cake

    Pumpkin and Walnut Cake


    236 people made this

    About this recipe: This is a wonderfully moist, lightly spiced and nutty pumpkin cake. The warming spices make this an excellent winter dessert, but you can enjoy it any time of the year. Serve with whipped cream or ice cream.

    Serves: 12 

    • 250ml vegetable oil
    • 1 teaspoon vanilla extract
    • 425g pumpkin puree
    • 3 eggs
    • 500g white sugar
    • 310g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 65g chopped walnuts

    Prep:25min  ›  Cook:1hr  ›  Extra time:1hr25min  ›  Ready in:2hr50min 

    1. Preheat oven to 180 C / Gas 4. Grease one 25cm tube cake tin.
    2. Beat oil, eggs, pumpkin puree and vanilla together.
    3. Sieve the flour, sugar, bicarbonate of soda, spices and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. Stir in some walnuts. Pour batter into the prepared tin.
    4. Bake at 180 C / Gas 4 for 1 hour or until a skewer inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and dust with icing sugar.

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