Prep Time:
15 mins
Cook Time:
1 hr
Additional Time:
5 mins
Total Time:
1 hr 20 mins
Servings:
12
Yield:
1 (10-inch) Bundt cake
Ingredients
Directions
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Blend oil, beaten eggs, pumpkin and vanilla together in a large bowl until combined. -
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Sift flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add flour mixture to pumpkin mixture and stir until just combined. Fold in chopped walnuts; pour batter into prepared pan. -
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Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in the pan for 5 minutes. Turn out onto a plate and dust with confectioners’ sugar.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt or tube pan.
Drizzle a simple vanilla glaze over the cake instead of dusting with confectioners’ sugar if preferred.
This cake keeps well in an airtight container at room temperature for up to 3 days.
It also freezes well. Wrap the cooled, unfrosted cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months.
Nutrition Facts (per serving)
| 517 | Calories |
| 27g | Fat |
| 66g | Carbs |
| 6g | Protein |
