Pumpkin Cake(From 1975 Edition)
A moist, flavorful pumpkin cake with warm spices and crunchy walnuts, perfect for fall gatherings or holidays, offering a delightful balance of sweetness and spice.
Ingredients
Instructions
- Sift together flour, salt, baking soda, cinnamon, and nutmeg.
- Beat egg whites until stiff but not dry.
- Beat egg yolks until light and fluffy.
- Mix together oil and sugar in a large bowl of an electric mixer.
- Add beaten egg yolks and hot water; mix until blended.
- Add pumpkin.
- Gradually fold in sifted dry ingredients; add nuts.
- Fold in beaten egg whites.
- Pour batter into a 9-inch greased and floured tube pan.
- Bake in a 375°F oven for 1 hour and 5 minutes or until done.
- Cool and ice with your favorite icing.
Nutrition & Diet Analysis (per serving)
791
kcal
40% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Tree nuts
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).
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).