Pumpkin Walnut Cake
A moist, spiced pumpkin cake loaded with walnuts and raisins, perfect for autumn gatherings or holiday celebrations, offering warm flavors and a tender crumb.
Ingredients
Instructions
- Sift together flour, baking powder, baking soda, cinnamon, and salt on waxed paper.
- Beat eggs in a large bowl with an electric beater on high until well mixed.
- Gradually add sugar, beating until thick and lemon-colored.
- Constantly beat and pour in corn oil.
- At low speed, blend in dry ingredients alternately with pumpkin until smooth, beginning and ending with dry ingredients.
- Add chopped walnuts and mix well.
- Turn the batter into a well-greased angel food or tube pan (10 x 4).
- Bake at 350°F (175°C) for approximately 1 hour and 10 minutes.
- Add glaze (Cream Cheese Frosting) and drizzle down the sides.
Tips & Substitutions
For a moister cake, consider using fresh pumpkin puree instead of canned. If you want a nut-free version, you can substitute the walnuts with sunflower seeds. Make sure to sift your flour properly to avoid lumps and achieve a lighter texture. If you prefer a sweeter taste, you can increase the sugar slightly or add a pinch of nutmeg for a warm spice balance.
Serving Suggestions
This cake is delightful on its own or served with a dollop of whipped cream. For a festive touch, pair it with a scoop of vanilla ice cream. You can serve it alongside a warm cup of spiced chai or coffee. It also pairs beautifully with Chocolate Pudding Or Pie for a decadent dessert spread.
Storage & Reheating
Store leftover Pumpkin Walnut Cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Walnut Cake contains roughly 547 calories, with 5g protein, 53g carbohydrates, and 37g fat. It is a good source of vitamin A (17% of the Daily Value), iron (14% of the Daily Value), and dietary fiber (12% of the Daily Value). Note that it is relatively high in sodium, at 1032mg per serving (45% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To achieve a lighter cake, consider using a mix of both flours or adding an extra egg for moisture and structure.
How can I tell 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 crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes and recheck.
Can I freeze the Pumpkin Walnut Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving for the best texture.
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).