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Pumpkin Raisin Walnut Cake Recipe


Pumpkin Raisin Walnut Cake


This moist pumpkin cake is baked in a tube pan.

  • 3 eggs - beaten
  • 2-1/4 cups sugar
  • 2 cups homemade pumpkin puree or 1 can (16 oz.) pumpkin
  • 3/4 cup vegetable oil
  • 1/2 cup water
  • 2-3/4 cups flour
  • 1-1/2 tsp. baking soda
  • 3/4 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1-1/2 tsp. cinnamon
  • 1-1/4 tsp. salt
  • 1/2 cup chopped walnuts
  • 1 cup raisins

Preparation -
In a large mixing bowl, beat the eggs and sugar together. Beat in the pumpkin, vegetable oil and water. In a separate bowl, combine the flour, baking soda and other dry ingredients. Mix well, then stir into the pumpkin mixture. Stir in the walnuts and raisins. Pour into a greased and floured tube cake pan. Bake in a preheated oven at 350º for 1 hour or until a pick inserted near the center comes out clean. Cool the cake completely in the pan on a wire rack. To remove from the pan, use a knife to loosen the cake around the sides and the center tube. Turn the cake over, rounded side up, to serve or store.



Farberware 2-pc. Nonstick Angel Food Cake PanFarberware 2-pc. Nonstick Angel Food Cake Pan
This 10" Round Angel Food Cake Pan provides strength and durability without being too heavy. Large handles on both sides enable secure handling. It features a two-coat silicone polyester nonstick coating. The center lifts out for easy cake removal.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
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