Google
Web www.home-almanac.com

Hosting Powered By www.kydomains.net

Home-Almanac.com   

Kathys Korner    Seasonings    Recipe Substitutes    Cajun Cooking    Food Storage  
Cooking Tips  Disclaimer
Seafood 01 02 03 Weight Watchers LowFat Cooking
Health LowCarb Cooking More Cajun Greats

Pumpkin-Walnut Cake

Categories:
cakes & frostings

***CAKE***
1/2 cup walnuts
2 1/2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 large egg white
1 1/2 cups packed light brown sugar
15 ounces unseasoned pumpkin puree
1/3 cup fresh orange juice
1/4 cup canola oil
1 teaspoon pure vanilla extract
***CARAMEL-WALNUT GLAZE***
3 tablespoons packed light brown sugar
2 tablespoons 1% milk
--or evaporated skim milk
2 teaspoons butter

TO MAKE CAKE:

1. Preheat oven to 350F. Lightly oil a 12-cup Bundt or tube pan or coat it with nonstick spray. Dust pan with flour, tilting to coat and tapping out the excess.

2. Spread walnuts in a shallow pan and bake until fragrant, about 5 minutes; let cool. Chop walnuts and set aside.

3. In a medium bowl, whisk flour, baking soda, salt and spices.

4. In a large mixing bowl, combine eggs, egg white and brown sugar. Beat with an electric mixer until fluffy, 3 to 5 minutes. Add pumpkin, orange juice, oil and vanilla; beat until smooth.

5. Add dry ingredients to wet ingredients and stir until just combined. Set aside 2 tablespoons walnuts for the glaze and fold the rest into the batter.

6. Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until a wooden skewer inserted in the center comes out clean. Transfer to a wire rack. Let cool in the pan for 10 minutes.

TO MAKE GLAZE:

1. While cake is cooling in pan, in a small saucepan, combine brown sugar, milk and butter. Bring to a boil, stirring frequently, over medium heat. Cook for 1 minute. Remove from heat and stir in reserved 2 tablespoons walnuts.

2. Tum cake out onto rack; place rack over a baking sheet. Drizzle warm glaze over the top and sides of the cake. Transfer to a serving platter and spoon any glaze from the baking sheet over the cake. Let cool completely.

MAKES 16 SERVINGS.

245 calories per serving: 5 grams protein; 7 grams fat(1 gram saturated fat); 41 grams carbohydrate; 230 mg sodium; 28 mg cholesterol: 1 gram fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



- - - - - - - - - - - - - - - - - -

Contributor: Eating Well, November 1997

Yield: 16 servings

Preparation Time: 0:00




Replacement Dinnerware Service
If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Online and replace the missing pieces before anyone knows that they were missing!
Kathy's Online Sales
    And if there is one special recipe you need and can't find it just send me a quick email using the form on the Contact page and if I have it or can locate it I will be glad to send it to you.


A new Tip each time you Visit
Tips

PlaceHolder for TableData Sizing PlaceHolder for TableData Sizing
Click To Bookmark our Site


Here are some other pages you may be interested in;
Seafood_05
Seafood_04
Seafood_02
Seafood_03
Seafood_01
This site hosted by
Ky Domains Web Services