Pumpkin Walnut Ring

Ingredients

• 1 ¼ cups sifted cake flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup coarsely chopped toasted walnuts
• 2 large eggs
• ¾ cup firmly packed light brown sugar
• 3 ounces safflower oil
• 2 tablespoons walnut oil
• 1 cup fresh or canned unsweetened pumpkin puree

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    475 calories; 27 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 18 grams polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 6 grams protein; 62 milligrams cholesterol; 341 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Preheat oven to 350 degrees.
2. In a small bowl combine the flour, soda, spices, salt and walnuts and whisk to blend.
3. In a large mixing bowl, beat the eggs, sugar and oils for two to three minutes until very smooth. Add the pumpkin puree and beat just until smooth. Add the flour mixture and beat until completely moistened.
4. Scrape the batter into the prepared pan and bake for 30 to 35 minutes or until a cake tester inserted in the thickest part of the cake comes out clean. Cool in the pan on a rack for 10 minutes and then unmold onto the rack.