Pumpkin–Walnut Cake with Candied Oranges
So-called sugar or cheese pumpkins work better for this cake than the "jack-o'-lantern" kind.
Yield: serves 8-10
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
- 3 eggs
- 1 cup fresh cooked pumpkin
- 3⁄4 cup coarsely chopped walnuts
- 1⁄2 cup coarsely chopped <ahref="http://www.saveur.com/article/Recipes/Candied-Orange-Slices-with-Syrup">Candied Orange Slices</a>
For the Garnish
- 1⁄4 cup walnut halves
- 1 tsp. butter
- 2 tbsp. sugar
- 1⁄2 cup <a href="http://www.saveur.com/article/Recipes/Candied-Orange-Slices-with-Syrup">Candied Orange Syrup</a>
- <a href="http://www.saveur.com/article/Recipes/Candied-Orange-Slices-with-Syrup">Candied Orange Slices</a>
- 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.
- 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.
- 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.