Pumpkin Walnut Cake

    1 hour 25 minutes

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

    118 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (113)


    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)