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3 cups all-purpose flour, sifted and measured
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground allspice
1/2 pound (2 sticks) sweet, unsalted butter, room temperature
1 1/4 cups granulated sugar
1/2 cup brown sugar
6 large eggs
1/4 cup orange juice, fresh or from frozen
1 tablespoon orange zest, finely chopped
2 cups canned pumpkin puree (solid pack pumpkin)
1 cup chopped walnuts
confectioners sugar for garnish
whipped cream to top servings
Preheat oven to 350 degrees F.
Grease and flour a 10-inch tube (bundt) pan.
In a small bowl sift the flour,
baking powder, baking soda, salt and
spices together. Set aside.
In a mixer bowl, cream the butter and
sugars together until thoroughly blended.
Beat the eggs, one at a time, into
the butter / sugar mixture. The mixture
should become light and fluffy.
Slowly beat in the orange juice,
orange zest and pumpkin puree.
Slowly beat the dry ingredients
into the pumpkin mixture. Once the
dry ingredients have been thoroughly
incorporated, fold in the chopped walnuts.
Pour the batter into the greased
and floured tube pan and bake for 1 1/4 hours
or until cake tester inserted in
the cake comes out clean.
Place the cake on a cooling rack.
After 15 minutes, carefully invert
cake onto the cooling rack and
remove the pan. Allow cake to finish cooling.
Sift confectioners' sugar over cooled cake
and serve with whipped cream if desired.
Makes 12 to 14 servings.
Source: Pittsburgh Press, Nov 17, 1985
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground allspice
1/2 pound (2 sticks) sweet, unsalted butter, room temperature
1 1/4 cups granulated sugar
1/2 cup brown sugar
6 large eggs
1/4 cup orange juice, fresh or from frozen
1 tablespoon orange zest, finely chopped
2 cups canned pumpkin puree (solid pack pumpkin)
1 cup chopped walnuts
confectioners sugar for garnish
whipped cream to top servings
Preheat oven to 350 degrees F.
Grease and flour a 10-inch tube (bundt) pan.
In a small bowl sift the flour,
baking powder, baking soda, salt and
spices together. Set aside.
In a mixer bowl, cream the butter and
sugars together until thoroughly blended.
Beat the eggs, one at a time, into
the butter / sugar mixture. The mixture
should become light and fluffy.
Slowly beat in the orange juice,
orange zest and pumpkin puree.
Slowly beat the dry ingredients
into the pumpkin mixture. Once the
dry ingredients have been thoroughly
incorporated, fold in the chopped walnuts.
Pour the batter into the greased
and floured tube pan and bake for 1 1/4 hours
or until cake tester inserted in
the cake comes out clean.
Place the cake on a cooling rack.
After 15 minutes, carefully invert
cake onto the cooling rack and
remove the pan. Allow cake to finish cooling.
Sift confectioners' sugar over cooled cake
and serve with whipped cream if desired.
Makes 12 to 14 servings.
Source: Pittsburgh Press, Nov 17, 1985
