Hazel'S Pumpkin Nut Cake
Hazel's Pumpkin Nut Cake is a moist, flavorful dessert combining the warm spices of nutmeg and cinnamon with the natural sweetness of pumpkin and raisins. Topped with chopped walnuts and cream cheese frosting, it's perfect for fall gatherings or as a comforting treat for any occasion.
Ingredients
- 3 eggs ⓘ
- 1 lb. can pumpkin ⓘ
- 3/4 c. vegetable oil ⓘ
- 1/2 c. water ⓘ
- 2 1/2 c. all-purpose flour ⓘ
- 2 1/4 c. sugar ⓘ
- 1 1/2 tsp. baking soda ⓘ
- 1 1/4 tsp. salt ⓘ
- 3/4 tsp. nutmeg ⓘ
- 3/4 tsp. cinnamon ⓘ
- 1 c. yellow raisins ⓘ
- 1/2 c. chopped walnuts ⓘ
- 4 oz. cream cheese
- 3 Tbsp. butter ⓘ
- 1 tsp. lemon juice or vanilla ⓘ
- 1/2 box confectioners sugar ⓘ
Instructions
- Preheat the oven and prepare a cake pan.
- In a large mixing bowl, beat eggs and stir in pumpkin, vegetable oil, water, and lemon juice or vanilla.
- In another bowl, whisk together flour, sugar, baking soda, salt, nutmeg, and cinnamon.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Fold in yellow raisins and chopped walnuts.
- Pour batter into the prepared cake pan.
- Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Prepare the frosting by mixing cream cheese, butter, and lemon juice or vanilla until smooth.
- Frost the cooled cake with the cream cheese frosting.
- Sprinkle the top with chopped walnuts.
Tips & Substitutions
For added moisture, consider replacing half of the vegetable oil with applesauce. If you don’t have yellow raisins, feel free to substitute with golden raisins or even dried cranberries for a bit of tartness. To enhance the spices, try using freshly grated nutmeg instead of pre-ground. This cake also pairs beautifully with Aunt Becky'S Ice Cream Pie on the side for a delightful dessert experience.
Serving Suggestions
Serve slices of Hazel's Pumpkin Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. This cake goes well with a hot cup of spiced chai or coffee, making it perfect for fall gatherings. You can also serve it alongside Sally'S Cornbread for a comforting meal atmosphere.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds. This will help bring back some of the cake's original texture and flavor. Alternatively, you can enjoy it chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Hazel'S Pumpkin Nut Cake contains roughly 552 calories, with 7g protein, 56g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1178mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth. You'll need approximately 2 cups of fresh pumpkin puree to replace the 1 lb. can. Remember to adjust the moisture content by reducing the water slightly, as fresh pumpkin can be more watery than canned.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum, which helps to bind the ingredients and maintain the cake's texture. It may also help to add an extra egg to provide additional structure.
What can I substitute for cream cheese in the frosting?
If you're looking for a non-dairy option, you can use a vegan cream cheese alternative or silken tofu blended until smooth. For a lighter frosting, consider using whipped coconut cream mixed with a bit of powdered sugar for sweetness. Both options will provide a creamy texture without losing the delicious flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).