Pumpkin Walnut Ring
Ingredients
- 1 1/4 cups sifted cake flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves ⓘ
- 1/4 teaspoon salt ⓘ
- 1/2 cup coarsely chopped toasted walnuts ⓘ
- 2 large eggs ⓘ
- 3/4 cup light brown sugar ⓘ
- 3 ounces safflower oil ⓘ
- 2 tablespoons walnut oil ⓘ
- 1 cup fresh pumpkin puree or 1 cup canned pumpkin puree
- for the glaze ⓘ
- 1 ounce bittersweet chocolate ⓘ
- 1 ounce milk chocolate candy bar ⓘ
Instructions
- CAKE.
- Preheat oven to 350°F.
- In a small bowl combine the flour, soda, spices, and walnuts and whisk to blend.
- In a large mixing bowl, beat the eggs, sugar, and oils for 2 to 3 minutes or until very smooth.
- Add the pumpkin and beat just until smooth.
- Add the flour mixture and beat until completely moistened.
- Scrape the batter into the prepared pan (6-cup baby Bundt pan or loaf pan, greased and floured.) and bake 30 minutes or until cake tester comes out clean.
- Cool.
- GLAZE.
- Break the chocolates into squares and place in the top of a double boiler.
- Add the oil and place over very hot but not simmering water on low heat.
- The water must not touch the bottom of the double boiler insert.
- Remove the double boiler from the heat and stir until the chocolate begins to melt.
- Stir until smooth.
- Drizzle over cake.
- May be store 1 week at room temperature.
Nutrition & Diet Analysis (per serving)
1315
kcal
66% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).