Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing Recipe

Name: Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray for pan; 4 cups cake flour or multi-grain cake flour, not self-rising; 4 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 4 teaspoons pumpkin pie spice; 1/2 teaspoon ground cloves; 1 cup unsalted butter room temperature, plus more for pan; 2 1/2 cups light brown sugar packed; 4 large eggs; 2 cups buttermilk; 1 1/2 cups chopped walnuts; 1 1/2 cups canned pumpkin puree; confectioners' sugar for sprinkling; icing Eggnog; 3 cups confectioners' sugar; 1/4 cup softened butter; eggnog cup commercial

Servings: persons

nonstick cooking spray for pan
4 cups cake flour or multi-grain cake flour, not self-rising
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons pumpkin pie spice
1/2 teaspoon ground cloves
1 cup unsalted butter room temperature, plus more for pan
2 1/2 cups light brown sugar packed
4 large eggs
2 cups buttermilk
1 1/2 cups chopped walnuts
1 1/2 cups canned pumpkin puree
confectioners' sugar for sprinkling
icing Eggnog
3 cups confectioners' sugar
1/4 cup softened butter
eggnog cup commercial

1
Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
2
Whisk together flour, baking powder, pumpkin pie spice, and cloves. Set aside.
3
Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree and walnuts. Beat until combined. Pour batter into prepared pan.
4
Bake cake until golden about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, sprinkle with confectioners' sugar.

3297

kcal

Calories

189

Fat

387

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: nonstick cooking spray for pan, 4 cups cake flour or multi-grain cake flour, not self-rising, 4 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Angie'S Pumpkin Cake With Chopped Walnuts And Eggnog Icing

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