1 can of canned pumpkin in syrup (450 g)
1 and 2/3 cups all-purpose flour
1 tablespoon baking soda
1/2 teaspoon active dry yeast
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
1 cup brown sugar
2 eggs
1 cup cooked and mashed pumpkin
1/3 cup chopped pecans or walnuts
1/4 cup canned pumpkin puree
1 can of canned pumpkin in syrup (450 g)
1 and 2/3 cups all-purpose flour
1 tablespoon baking soda
1/2 teaspoon active dry yeast
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
1 cup brown sugar
2 eggs
1 cup cooked and mashed pumpkin
1/3 cup chopped pecans or walnuts
1/4 cup canned pumpkin puree
Preheat the oven to 350°F (moderate)
Butter and flour a 25cm diameter cake pan
DRAIN excess syrup from canned pumpkin and reserve 1/4 cup
Sift together flour, baking soda, yeast, salt, and spices
In a large bowl, beat vegetable oil and brown sugar until well combined
Add eggs one at a time, alternating with pumpkin puree
Reduce speed, add flour mixture, and continue beating until all is well mixed
Place the batter in the prepared cake pan
Arrange canned pumpkin and nuts on top of the batter
Bake for 1 hour or until the surface springs back when pressed with a finger
As the cake bakes, the pumpkin will sink
In a saucepan, mix reserved syrup with canned pumpkin puree and bring to a boil
Let the cake cool, then drizzle the glaze over the top
Serve in 16 slices.
