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.
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