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Misc: Pumpkin Walnut Ring

Source of Recipe

The Cake Bible by Rose Levy Beranbaum


Recipe Introduction

Moist, rich, tastee -- nice way to use up that left over pumpkin (works well with banana too.)

List of Ingredients

1 1/4 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup light brown sugar
3 ounces safflower oil
2 tablespoons walnut oil
1 cup fresh pumpkin puree or canned pumpkin puree

---for the glaze---
1 ounce bittersweet chocolate
1 ounce milk chocolate candy bars
1 tablespoon walnut oil




Recipe

CAKE.
Preheat oven to 350 degrees.
In a small bowl combine the flour, soda, spices, and walnuts and whisk to blend.
In a large mixing bowl, beat the eggs, sugar, and oils for 2 to 3 minutes or until very smooth.
Add the pumpkin and beat just until smooth.
Add the flour mixture and beat until completely moistened.
Scrape the batter into the prepared pan (6-cup baby Bundt pan or loaf pan, greased and floured.) and bake 30 minutes or until cake tester comes out clean.
Cool.

GLAZE.
Break the chocolates into squares and place in the top of a double boiler.
Add the oil and place over very hot but not simmering water on low heat.
The water must not touch the bottom of the double boiler insert.
Remove the double boiler from the heat and stir until the chocolate begins to melt.
Stir until smooth.
Drizzle over cake.
May be store 1 week at room temperature.
YIELD: 8 Servings