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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

PUMPKIN CAKE
  • 3⅓ cups all purpose flour
  • 3 cups sugar
  • 4 teaspoon baking soda
  • 1½ teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon ginger
  • 1 cup oil
  • ⅔ cup water
  • 4 eggs
  • 1 teaspoon vanilla
  • 15 oz can pumpkin
  • 1 cup Fisher Chopped Walnuts
VANILLA GLAZE
  • 1/2 cup + 2 tbsp confectioners’ sugar
  • 1 tbsp whole milk or heavy cream plus more as needed
  • 1/2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1/4 cup Fisher Chopped Walnuts

Method
 

PUMPKIN CAKE
  1. Preheat oven to 350º F.
  2. Sift all the dry ingredients together in a large mixing bowl and set aside.
  3. Combine the wet ingredients (except walnuts) in a large bowl or in the bowl of your stand mixer.
  4. Gradually add the dry ingredients to the wet ingredients and beat until combined.
  5. Fold in the chopped walnuts.
  6. Pour into 2 greased bread pans (or a greased bundt pan + loaf pan)
  7. Bake at 350 for 1 to 1-1/4 hours, until toothpick inserted comes out clean.
  8. Allow to cool before adding the vanilla glaze.
VANILLA GLAZE
  1. In a medium bowl, whisk together the confectioners’ sugar, milk or cream, melted butter, and vanilla. The glaze should be the consistency of glue. If it seems thick, add a touch more milk or cream, a little at a time. If it seems too thin, add a bit more confectioners’ sugar.
  2. Using a spoon, drizzle the glaze over the cooled cake then sprinkle with chopped walnuts. Slice, serve and enjoy!

Notes

Note: The batter will make 2 large loaves or a bundt and a medium loaf. Cook time will need to be adjusted based on the size of the pan(s) used.