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 Stop here and serve cake with a dusting of powdered sugar, or........... |
 ........top with a cream cheese frosting. |
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Reminiscent of carrot cake, this recipe lends easily to sweetness modification or whole grain flour substitutions to your tastes. The first time around in making it I was tempted to tweak it using less sugar and oil. Good thing I didn't - Lou Seibert Pappas had it perfectly balanced for the masses in her "A Harvest of Pumpkins and Squash" cookbook. The frosting is really not necessary - just a dusting of powdered sugar is sufficient.
Ingredientes
- CAKE:
- 1 1/2 cups walnuts
- 3 cups all purpose flour
- 1 1/2 cups sugar
- 1 cup light brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 Tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- Pinch of allspice
- 1 1/4 cups canola oil
- 4 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 1/2 cups pumpkin puree
- 3/4 cup drained crushed pineapple
- 1 cup golden raisins (optional)
- 1 cup shredded coconut
- FROSTING:
- 3 ounces cream cheese, room temp
- 3 Tablespoon butter, room temp
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons milk
Direcciones
- CAKE:
- Preheat oven to 350 degrees F. Grease or line with parchment paper a 9 x 13" baking pan.
- Toast walnuts, then chop.
- In large mixing bowl, stir together flour, sugars, baking soda, salt, cinnamon, nutmeg, ginger and allspice.
- Add the oil, eggs and vanilla. Beat using mixer on medium speed until smooth.
- Add pumpkin and pineapple, mixing until just combined. Fold in walnuts and coconut (and optional raisins.)
- Push mixture into prepared baking pan. Bake about 50-60 minutes, or until toothpick in center comes out clean.
- Cool pan on wire rack. Frost.
- FROSTING:
- Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and 2 tablespoons of milk, mixing to blend. If remaining milk is needed, blend it in. Spread frosting on cooled cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 28 servings | |
| Calories 399 | |
| Calories from Fat 154 | 39% |
| Total Fat 17.58g | 22% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.04g | |
| Cholesterol 37mg | 12% |
| Sodium 326mg | 14% |
| Potassium 152mg | 4% |
| Total Carbs 58.02g | 15% |
| Dietary Fiber 1.8g | 6% |
| Sugars 29.67g | 20% |
| Protein 4.24g | 7% |
