About this recipe:This is a lovely cake that smells like winter - warm walnuts and spices like allspice, cinnamon and nutmeg make this cake a winner. Buttermilk ensures that the cake is wonderfully moist. If you don't have buttermilk, use 1 tablespoon (15ml) of lemon juice or vinegar and 210ml of regular milk in place of the 225ml of buttermilk.
60g finely chopped butternuts
285g cake flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
300g dark brown soft sugar
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Preheat oven to 180 C / Gas 4. Grease a 23cm tube cake tin and dust with flour.
Sift together cake flour, bicarbonate of soda, cinnamon, allspice, nutmeg and salt. Cream the butter. Blend in dark brown soft sugar and beat until light and fluffy. Beat in eggs.
Stir dry ingredients into creamed mixture alternately with buttermilk. Blend in the finely chopped walnuts.
Spoon cake mixture gently into the prepared tin. Bake for 45 to 50 minutes, or until cake springs back when you touch it lightly. Cool in tin for about 10 minutes. Put on cake rack to cool completely. Sprinkle icing sugar over cake before serving, if desired.