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.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten just to stiff peaks before folding them in. If you don't have walnuts, pecans or even chocolate chips can be great alternatives. To enhance the spice, consider adding a touch of ginger or allspice. This cake can also be made using whole wheat flour for a healthier option.
Serving Suggestions
Serve the pumpkin cake plain for a delightful snack, or frost it with cream cheese icing for a richer dessert. It pairs beautifully with Iced Mocha Mint Coffee for a cozy brunch. For an additional treat, consider serving it alongside Breakfast Sundaes for a fun twist on the classic breakfast. Dust with powdered sugar before serving for a decorative touch.
Storage & Reheating
Store leftover pumpkin cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. If you want to keep it fresh for a month, wrap it tightly in plastic wrap and freeze. To reheat, simply place a slice in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake(From 1975 Edition) contains roughly 442 calories, with 10g protein, 56g carbohydrates, and 22g fat. It is an excellent source of vitamin A (36% of the Daily Value), dietary fiber (23% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 990mg per serving (43% 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 canned pumpkin instead of fresh?
Yes, canned pumpkin works perfectly for this recipe and saves time. Just make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices that could alter the cake's flavor.
What can I use if I don't have salad oil?
If you don't have salad oil, you can substitute it with any neutral oil like canola or vegetable oil. Melted coconut oil or even unsweetened applesauce can be used for a healthier alternative, though it may slightly change the texture.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it's ready. If it comes out wet with batter, give it additional time in the oven, checking every 5 minutes.
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).