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
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 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.
You Should Also Read:
The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
Fall is for Pumpkins
Editor's Picks Articles
Top Ten Articles
Content copyright © 2018 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact
Allyson Elizabeth D´Angelo