Pumpkin Walnut Cake

Pumpkin Walnut Cake


108 people made this

This is a lovely cake, not too sweet. If you can find tinned pumpkin puree that is fine to use as well.


Serves: 14 

  • 1 1/2 cups (375ml) vegetable oil
  • 2 cups (400g) white sugar
  • 4 eggs
  • 3 cups (375g) plain flour
  • 2 teaspoons bicarb soda
  • 2 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups cooked, pureed pumpkin
  • 1/2 cup chopped walnuts

Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

  1. Preheat oven to 190 degrees C. Grease and flour a ring tin. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
  2. In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into ring tin.
  3. Bake for 1 hour or until a toothpick inserted into the centre of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with icing sugar before serving.

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Reviews (1)


Turns out really well. It's quite a big cake and keeps very well (if you don't eat it all at once)! I had to substitute some SRF for plain as I didn't have any baking powder and added a tiny bit more carb soda, hoping this would make up for the lack. Also without walnuts but still delicious. - 17 Jun 2014

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