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Pumpkin Cranberry Cake
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6 ounces (1-1/2 cups) walnuts
12 ounces (2 cups) fresh or frozen cranberries
3 cups sifted flour
2 tsp baking soda
2 tsp baking powder
3 tsp cinnamon
1 tsp salt
1/2 tsp ground ginger
1/2 tsp finely ground black pepper
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice
1 - one pound can (2 cups) solid-pack pumpkin
2 cups granulated sugar
1-1/4 cups vegetable oil
4 large eggs
Preheat oven to 350 degrees F. Grease a 10 x 4-1/4-inch tube pan or two 9-inch layer cake pans.
Wash and drain the cranberries if they are fresh.
Sift together the flour, baking soda, baking powder, cinnamon, salt, ginger, pepper, cloves, nutmeg, and allspice and set aside.
In the bowl of an electric mixer, beat the pumpkin, sugar and oil until mixed. Add eggs. On low speed, add the sifted dry ingredients, beating only until smooth. Fold in nuts and cranberries. Pour into pans. Add crumb topping now (recipe below) or top with icing after baking. Bake for one hour and 10 minutes or until a cake tester inserted in the middle comes out clean.
Cool in pan(s) for 15 minutes, then turn out onto rack. Top with icing.
Icing:
2 cups confectioners sugar
2 tbl lemon juice
few drops of water
In a bowl, mix all above with fork or whisk to desired consistency. Drizzle over cakes and (if desired) sprinkle with chopped nuts.
Crumb Topping: (optional)
If a crumb topping is preferred to icing, before baking sprinkle top of batter with the following mixture:
1-1/2 cups flour
2/3 cups brown sugar
pinch of salt
8 tbsp unsalted butter, melted
Mix this all together to make damp crumbs.
Yield: 1 tube pan or two 9-inch cake pans
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