Ingredients
- 3 cups unsifted cake flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 2 cups sugar
- 1 cup corn oil
- 2 puréed cooked or canned pumpkin
- 1 cup chopped walnuts
- Glaze
- 1/2 cup corn syrup
- 1/2 teaspoon grated lemon rind
- 1/2 teaspoon ground ginger
Preparation
Step 1
Stir together flour, baking powder, cinnamon, and salt.
In large mixing bowl at high speed, beat eggs until light and frothy. Gradually add sugar, beating until thick and ivory colored. Slowly pour in corn oil, beating constantly. With mixer at low speed, add dry ingredients alternately with pumpkin; beginning and ending with dry ingredients. Beat until smooth after each addition. Stir in. Nuts. Pour into ungreased 10x4-inch tube pan. Bake at 325 degrees for 60 to 70 minutes or until cake tests done. Cool in pan for half an hour, remove and cool completely on wire rack. Brush with glaze icing when cool.
GLAZE
In small saucepan, stir together 1/2 cup corn syrup, 1/2 teaspoon grated lemon rind and 1/2 teaspoon ground ginger. Bring to a boil over medium heat. Remove from heat.