Perfect Pumpkin Walnut Cake

    5 hours 20 min

    A warmly spiced cake, which is perfect for autumn or winter. This cake is spiced with cinnamon and studded with walnuts. Enjoy with a dollop of whipped cream for dessert or afternoon tea.

    111 people made this

    Serves: 14 

    • 350ml vegetable oil
    • 400g caster sugar
    • 4 eggs
    • 375g plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons baking powder
    • 3 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 500g pumpkin puree
    • 65g chopped walnuts

    Prep:20min  ›  Cook:1hr  ›  Extra time:4hr cooling  ›  Ready in:5hr20min 

    1. Preheat oven to 190 C / Gas 5. Grease and flour a 25cm tube cake tin. Sieve together flour, bicarbonate of soda, baking powder, cinnamon and salt. Set aside.
    2. In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add walnuts and pumpkin and blend until smooth. Pour batter prepared tin.
    3. Bake at 190 C / Gas 5 for 1 hour or until a skewer inserted into the centre of cake comes out clean. Cool in tin for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with icing sugar before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (113)


    Turned out like a dream. After reading some reviews concerning the oily quality of the cake I substituted 1 cup of the oil with apple sauce. Still moist and yummy. I also added a dash of pumpkin pie seasoning. There's no need for frosting and/or ice cream. It's heavenly just like it is.  -  06 Nov 2007  (Review from Allrecipes US | Canada)


    Delicious and easy recipe. 1/2 the recipe makes a nice 9x9 cake, baked 30 min. Increased the spices a bit and included 1 t pumpkin pie spice.  -  24 Nov 2006  (Review from Allrecipes US | Canada)


    I've made this three times and everybody loves it! I put a cream cheese icing on the last two times and it was a super hit. I highly recommend this recipe for a fall or any season treat.  -  09 Dec 2000  (Review from Allrecipes US | Canada)