Old Witch Magic Nut Cake
This Old Witch Magic Nut Cake is a delightful autumn treat, bursting with the warm flavors of pumpkin, cinnamon, and nutmeg. Perfect for gatherings or cozy family evenings, it features a moist texture complemented by chewy raisins and crunchy walnuts, making it a festive favorite.
Ingredients
Instructions
- Beat together eggs, pumpkin, vegetable oil, and water.
- Add the remaining ingredients and stir until well combined.
- Pour the batter into three buttered 1-pound coffee cans.
- Bake at 350°F for 1 hour and 15 minutes.
- Cool the cakes and frost as desired.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you want to reduce oil, you can substitute unsweetened applesauce for half of the vegetable oil. Additionally, feel free to mix in other nuts like pecans or use dried cranberries instead of raisins for a twist. Ensure your baking cans are well greased to prevent sticking.
Serving Suggestions
This Old Witch Magic Nut Cake is delightful on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of spiced tea or coffee, making it a perfect treat for a cozy gathering. Consider serving it alongside Pecan Pies for a festive dessert table.
Storage & Reheating
Store leftover cakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. To reheat, wrap individual slices in foil and warm in a preheated oven at 350°F for about 10 minutes, or microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old Witch Magic Nut Cake contains roughly 595 calories, with 6g protein, 59g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (32% of the Daily Value) and vitamin A (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1312mg per serving (57% 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 puree. Just make sure to cook and puree the pumpkin until smooth. One medium pumpkin will yield about 2 cups of puree, which is equivalent to a 1 lb. can. Adjust the moisture if necessary, as fresh pumpkin can vary in water content.
What can I substitute for walnuts?
If you have a nut allergy or prefer a different flavor, you can substitute walnuts with sunflower seeds or pumpkin seeds. This will still give you a nice crunch without the nuts. You can also omit them altogether for a nut-free version.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. If the toothpick has wet batter on it, bake for an additional 5-10 minutes and check again.
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).