Pumpkin–Walnut Cake with Candied Oranges
SERVES 8 – 10
So-called sugar or cheese pumpkins work better for this cake than the "jack-o'-lantern" kind.
FOR THE CAKE:
3⁄4 cup softened butter, plus additional for greasing pan
2 1⁄2 cups flour, plus additional for dusting pan
1 tsp. baking soda
1 tsp. baking powder
1⁄2 tsp. salt
1⁄2 tsp. freshly ground black pepper
1 tsp. ground cinnamon
1⁄4 tsp. ground ginger
1 pinch ground allspice
1 cup sugar
1 cup fresh cooked pumpkin
3⁄4 cup coarsely chopped walnuts
1⁄2 cup coarsely chopped Candied Orange Slices
1. Preheat oven to 350°. Grease and flour a 7 1⁄4" (7-cup) angel food cake pan. Sift together flour, baking soda, baking powder, salt, pepper, cinnamon, ginger, and allspice in a bowl. In another bowl, cream butter until fluffy. Gradually add sugar, then beat in eggs, one at a time, and fold in pumpkin. Slowly add dry ingredients, mixing just until smooth. Stir in walnuts and chopped candied oranges.
2. Spoon batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in pan for 10 minutes, then remove and cool completely.
3. Toast walnuts in a dry skillet over medium heat until brown, about 3 minutes. Stir in butter, remove from heat, and toss with sugar. Transfer cake to a platter, drizzle with syrup, arrange walnuts on top, and garnish with orange slices.