Pumpkin-Walnut Ring

Course : Cakes
Serves: 8
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1 1/4 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup light brown sugar -- firmly packed
3 ounces safflower oil
2 tablespoons walnut oil
1 cup pumpkin puree -- fresh or canned
1 ounce bittersweet chocolate
1 ounce milk chocolate
1 tablespoon walnut oil

Preparation / Directions:

Preheat oven to 350 degrees. In a small bowl combine the flour, soda, spices and walnuts. In a large bowl, beat the eggs, sugar, and oils for 2-3 minutes or until very smooth. Add the pumpkin and beat until smooth. Add the flour mixture and beat until completely moistened. Scrape into a loaf pan or 6-cup Bundt pan (greased and floured). Bake 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes on a rack, and then unmold onto the rack. Glaze: Melt the chocolates and oil in microwave, stirring every 15 seconds. Drizzle over cooled cake. Notes: I used dark loaf pan (8 x 4) and baked cake at 325 degrees. It took about 50 minutes to bake through. The cake recipe says not to double the cake and bake in a large pan--the edges will be overdone before the center cooks.


Nutritional Information:

317 Calories (kcal); 20g Total Fat; (55% calories from fat); 4g Protein; 33g Carbohydrate; 48mg Cholesterol; 249mg Sodium

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