Pumpkin Walnut Oil Cake
"Moist" my number one hated word in the English language, however at Thanksgiving the absence of the word when used to describe the Turkey and the Pumkin Cake is just as freighting as the word itself. Luckily with the help of Fresh Vintage Farms Walnut Oil, I have perfected the art of "Moist" both for the Turkey and the Pumpkin Cake!
We all know the traditional pumpkin pie for thanksgiving dessert, but this year ooh and ahh your guests and their taste buds with this delicious and unique pumpkin walnut oil cake. It brings all the tradition of the pumpkin and all the warmth and aroma with holiday spices and nutty walnut oil, everyone will be begging for the recipe!
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup firmly packed light brown sugar
- 1/2 cup Fresh Vintage Farms Walnut Oil
- 3/4 cup sugar
- 1 1/4 cup pumpkin puree
- 1/3 cup milk (or milk substitute)
- 1 teaspoon vanilla
- 1 cup chopped walnuts
- Preheat Oven to 350F degrees (325F degrees if using dark, non-stick pan). Grease the bottom and sides of a 9-inch round cake pan.
- In a bowl, mix together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl beat the eggs with both the white and brown sugars until pale, about 2 to 3 minutes. Add the oil, pumpkin puree, milk, and vanilla extract and mix until blended and smooth.
- Add the flour mixture into wet mixture in 3 parts, mixing just until blended. Don’t overmix it. You will want the batter to be the consistency of pancake batter. Once mixed Pour the batter into the prepared pan.
- Bake the cake for 30-35 minutes or until the tooth pick or fork come out clean. Cool the cake on a wire rack for 20 minutes.