This is a lovely cake, not too sweet. If you can find tinned pumpkin puree that is fine to use as well.
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
Great recipe turned out great - 05 Mar 2017
Turned out like a dream. After reading some reviews concerning the oily quality of the cake I substituted 1 cup of the oil with apple sauce. Still moist and yummy. I also added a dash of pumpkin pie seasoning. There's no need for frosting and/or ice cream. It's heavenly just like it is. - 06 Nov 2007 (Review from Allrecipes USA and Canada)