Pumpkin Walnut Cake

Recipe by Derf2440
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Grease bottom and side of 10 inch tube pan with removable bottom and tube; line bottom with parchment paper.
  • Set aside.
  • In bowl, beat butter with sugar until fluffy.
  • Beat in eggs, one at a time, beating well after eaach addition.
  • Beat in vanilla.
  • In a separate bowl, whisk tobether flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamon, cloves and baking soda.
  • Stir in walnuts.
  • Alternately stir flour mixture and pumpkin puree into butter mixture making 3 additions of flour mixture and 2 pumpkin puree.
  • Scrape batter into prepared pan.
  • Streusel: In small bowl, stir together, flour, sugar and cinnamon.
  • Using pastry blender or 2 knives, cut in butter until mixture clumps together.
  • Stir in walnuts.
  • Sprinkle over batter in pan.
  • Bake in centre of 325f degree oven until streusel is golden bown and cake tester inserted in centre comes oout clean, about 1 3/4 hours.
  • Let cool in pan on rack for 15 minutes.
  • Loosen side of cake with knife; holding onto centre tube, lift cake from pan.
  • Let cool completely on rack.
  • Run knife around tube.
  • Using wide spatulas, gently lift out cake and peel off paper.
  • Note: Wrap the cake in plastic wrap and store at room temperature for up to one week.
  • Or overwrap in heavy duty foil and freeze for up to 2 weeks.
Advertisement