Pumpkin–Walnut Cake with Candied Oranges

  • Serves

    serves 8-10


So-called sugar or cheese pumpkins work better for this cake than the "jack-o'-lantern" kind.


For the Cake

  • 34 cup softened butter, plus additional for greasing pan
  • 2 12 cups flour, plus additional for dusting pan
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 12 tsp. salt
  • 12 tsp. freshly ground black pepper
  • 1 tsp. ground cinnamon
  • 14 tsp. ground ginger
  • 1 pinch ground allspice
  • 1 cup sugar
  • 3 eggs
  • 1 cup fresh cooked pumpkin
  • 34 cup coarsely chopped walnuts
  • 12 cup coarsely chopped <ahref="">Candied/ Orange Slices</a>

For the Garnish

  • 14 cup walnut halves
  • 1 tsp. butter
  • 2 tbsp. sugar
  • 12 cup <a href="">Candied/ Orange Syrup</a>
  • <a href="">Candied/ Orange Slices</a>


Step 1

Preheat oven to 350°. Grease and flour a 7¼" (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.

Step 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.

Step 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.

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