Pumpkin Walnut Ring
Moist, rich, tasty -- nice way to use up that left over pumpkin (works well with banana too)From: The Cake Bible, by Rose Levy Beranbaum
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INGREDIENTS
Nutrition- 1 1⁄4cups sifted cake flour
- 1teaspoon baking soda
- 1teaspoon cinnamon
- 1⁄2teaspoon nutmeg
- 1⁄4teaspoon ground cloves
- 1⁄4teaspoon salt
- 1⁄2cup coarsely chopped toasted walnuts
- 2large eggs
- 3⁄4
- 3ounces safflower oil
- 2tablespoons walnut oil
- 1
for the glaze
- 1ounce bittersweet chocolate
- 1ounce milk chocolate candy bar
- 1tablespoon walnut oil
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DIRECTIONS
- CAKE.
- Preheat oven to 350°F.
- In a small bowl combine the flour, soda, spices, and walnuts and whisk to blend.
- In a large mixing bowl, beat the eggs, sugar, and oils for 2 to 3 minutes or until very smooth.
- Add the pumpkin and beat just until smooth.
- Add the flour mixture and beat until completely moistened.
- Scrape the batter into the prepared pan (6-cup baby Bundt pan or loaf pan, greased and floured.) and bake 30 minutes or until cake tester comes out clean.
- Cool.
- GLAZE.
- Break the chocolates into squares and place in the top of a double boiler.
- Add the oil and place over very hot but not simmering water on low heat.
- The water must not touch the bottom of the double boiler insert.
- Remove the double boiler from the heat and stir until the chocolate begins to melt.
- Stir until smooth.
- Drizzle over cake.
- May be store 1 week at room temperature.
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