Pumpkin-Walnut Ring

By norsegal8

This firm, moist cake, fragrant with spices, is perfect for holiday entertaining. A snap to prepare, it freezes beautifully and the flavor and the texture actually benefit from preparation a day or two ahead. The subtlety of walnut oil echos and compliments the walnuts in the cake; pumpkin adds the illusion of richness. Actually, it is hard to believe that this delicious cake is low in cholesterol.

Ingredients

• 1 1/4 cups sifted cake flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup coarsely chopped walnuts
• 2 large eggs
• 3/4 cup (firmly packed) light brown sugar
• 3 ounces safflower oil
• 2 tablespoons walnut oil
• 1 cup pumpkin puree

Preparation

Step 1

1. Preheat the oven to 350 degrees.

2. Grease and flour one 6-cup baby Bundt pan or loaf pan

3. In a small bowl, combine the flour, soda, spices and walnuts and whisk to blend.

4. In a large mixing bowl, beat the eggs, sugar and oils for 2 to 3 minutes until very smooth. Add the pumpkin and beat just until smooth. Add the flour mixture and beat until completely moistened.

5. Scrape the batter into the prepared pan and bake for 30 to 35 minutes or until a cake tester inserted in the thickest part of the cake comes out clean. Cool in the pan on a rack for 10 minutes, then unmold onto the rack.