Pumpkin Walnut Cake

  • 3 cups sifted flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. cloves
  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups corn oil
  • 1 lb. can pumpkin (15 oz. okay)
  • 1 cup chopped walnuts (or pecans)
  1. Preheat oven to 350°.
  2. Sift dry ingredients together.
  3. Beat eggs. Gradually beat sugar into the eggs.
  4. While beating egg/sugar mixture, gradually pour in the oil.
  5. Alternately add the dry ingredients and the pumpkin to the other mixture, beginning and ending with the dry ingredients.
  6. Stir in the nuts.
  7. Pour batter into an ungreased angel food pan.
  8. Bake at 350° for one hour and ten minutes or until tester comes out clean.
  9. Cool completely before removing from pan.
  • This works fine with fresh pumpkin, too. To cook a pumpkin (preferably one that hasn’t had a candle burned in it) clean out the seeds, cut in chunks and bake like a winter squash. (I usually put the pieces in a 13×9 pan with a little water in the bottom and bake at 425° for an hour or so). Once baked, you can scrape the meat from the skin and mash by hand or process in a blender. I usually figure about 2 cups of mashed pumpkin to a pound.

Ruth Goucher Shoemaker’s recipe box – sometime in the 60s or 70s.

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One Response to Pumpkin Walnut Cake

  1. Nancy Shoemaker says:

    Errata: should be 1.5 cups oil, not 1/2 cup. Caught it yesterday when we compared the online version to the faded and stained card. Will fix soon.

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