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Pumpkin and Walnut Spiced Bundt Cake

No doubt things are busy this time of year. No doubt you’re probably stressed out of your mind with work, shopping, mailing, and getting ready for the holidays. Maybe you still need to put up your Christmas lights, send out cards, buy last minute gifts, or get a tree??? Oh well. You can’t do it all and have it all perfect. You can, however, whip up this delicious pumpkin spiced cake in 1 hour or less. Yep. It’s true. And, while it’s baking, your house will smell toasty and sweet.


Pumpkin and Walnut Spiced Bundt Cake

recipe from The Cake Bible

Pumpkin Walnut Spiced Cake:

1 1/4 c sifted cake flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp salt

1/2 c coarsely chopped toasted walnuts

2 large eggs

3/4 c firmly packed light brown sugar

3 oz safflower oil

2 T walnut oil

1 c fresh or canned unsweetened pumpkin puree


Preheat oven to 350 degrees

In a small bowl combine the flour, baking soda, spices, and walnuts and whisk to blend.

In a large bowl, beat the eggs, sugar, and oils for 2-3 minutes, or until smooth. Add the flour mixture and beat until completely moistened.

Scrape the batter into the prepared pan and bake 30-35 minutes until a toothpick inserted into the thickest part of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes and then unmold onto the rack.


Chocolate Walnut Glaze:

1 oz bittersweet chocolate

1 oz milk chocolate

1 T walnut oil

Chop the chocolates, add the oil,  and melt in a double boiler. Make sure the water is simmering, not boiling and should not touch the bottom of the bowl that holds the chocolate.

Drizzle the melted chocolate over the completely cooled,  unmolded bundt cake.


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