Old Witches Nut Cake
A moist, spiced pumpkin cake with raisins and walnuts, perfect for fall gatherings or cozy afternoons, offering warm flavors and delightful textures.
Ingredients
Instructions
- Beat eggs, pumpkin, oil, and water together.
- Add remaining ingredients to the wet mixture and mix well.
- Pour batter into two floured loaf pans approximately 9 x 5 x 2 1/2 inches.
- Bake at 350°F for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool before removing from pans and serving.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the wet mixture. If you don't have English walnuts, pecans or almonds can be great substitutes. For a spicier kick, increase the nutmeg or add some ground ginger. Make sure to sift the flour before measuring to ensure the right texture. This cake is quite moist, so be careful not to overmix the batter.
Serving Suggestions
This Old Witches Nut Cake is delightful on its own or served with a dollop of whipped cream. It pairs beautifully with a hot cup of coffee or tea, making it a perfect afternoon treat. For an extra touch, serve it alongside a scoop of vanilla ice cream. You can also enjoy it with a slice of Aunt Minnie'S Pancakes for a festive brunch.
Storage & Reheating
Store any leftover nut cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for about a week or freeze it for up to 3 months. To reheat, gently warm slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Witches Nut Cake contains roughly 896 calories, with 9g protein, 88g carbohydrates, and 59g fat. It is an excellent source of dietary fiber (49% of the Daily Value), vitamin A (30% of the Daily Value), and calcium (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1968mg per serving (86% 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; however, you need to cook and puree it first. About 1 1/4 pounds of fresh pumpkin will yield the equivalent of 1 lb. canned. Be sure to remove excess moisture to avoid altering the cake's texture.
Can I reduce the sugar in this recipe?
While you can reduce the sugar slightly, keep in mind that it contributes to the cake's moisture and structure. A 1/2 cup reduction is usually safe, but too much may affect the final product. Consider using a sugar substitute if necessary.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or add a teaspoon to help with texture. The baking time may vary slightly, so keep an eye on it while baking.
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).