Pumpkin and Walnut Cake

    2 hours 50 min

    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.

    236 people made this

    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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    Reviews & ratings
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    Reviews in English (236)


    Delicious! I did however make some changes. I wanted to make it a little bit more healthier so I used 1/2 butter and 1/2 applesauce. Also added more spices than recipe called for. I used 1/2 white flour and 1/2 whole wheat flour. Also cut down the sugar to less than 2 cups and used 1/2 white and 1/2 brown sugar. Finally I topped it w/ cream cheese frosting. So good! moist, flavorful and delicious  -  09 Sep 2006  (Review from Allrecipes US | Canada)


    Easy to prepare, moist, and tasty. Not too spicy either. You can cut the cooking time in half if you use a 13x9 rectangular baking dish.  -  31 Oct 2001  (Review from Allrecipes US | Canada)


    The blend of spices really gives this cake nice flavor! I normally prefer to make cakes with butter and/or margarine versus oil, so next time I will try that. Oil does make the cake moist, but butter gives much more depth of flavor. I baked the cake in a tube pan and frosted the top portion of the cake with an orange cream cheese frosting. The frosting: 6 oz. cream cheese, 3 T butter, 1 1/2 T freshly squeezed orange juice, 1 T grated orange rind, 1 t. vanilla extract, and enough powdered sugar to make the desired frosting consistency (approx. 2 cups). The cake and the frosting make a great combination!  -  28 Oct 2002  (Review from Allrecipes US | Canada)