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Pumpkin Walnut Cake with
Candied Oranges


Saveur Cooks Authentic American:
Celebrating the Recipes and Diverse
Traditions of Our Rich Heritage
by the Editors of Saveur Magazine,
1998, Chronicle Books

Saveur - One Year Subscription 

Serves 8

“Her grandmother never gave her the real, unabridged recipe for this
cake, says Christopher Hirsheimer [Saveur executive editor], but she
was eventually able to figure out its secrets herself.”

For cake:
1 cup softened butter, plus additional
for greasing pan
2 1/2 cups flour, plus additional
for dusting pan
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch ground allspice
1 cup sugar
3 eggs
1 cup pumpkin pulp
[such as canned pumpkin puree]
1 cup coarsely chopped walnuts
1/2 cup coarsely chopped candied
orange slices (recipe follows)

For garnish:
1/4 cup walnut halves
1 teaspoon butter
2 tablespoons sugar
1/2 cup candied orange syrup (recipe follows)

Candied Orange Slices with Syrup:
2 tablespoons black peppercorns
10 whole allspice berries
3 cups sugar
2 seedless oranges (such as Valencias), thinly sliced

1. For cake, preheat oven to 350 degrees [F.] Grease and flour a
7 1/4-inch (7-cup) angel food cake pan. Sift together flour, baking
soda, baking powder, salt, pepper, cinnamon, ginger, and allspice
into a large bowl and set aside.
2. In another large bowl beat remaining 1 cup butter until fluffy.
Gradually add sugar, then beat in eggs, one at a time, and fold in
pumpkin. Slowly add dry ingredients to butter mixture, mixing just
until smooth. Stir in walnuts and candied orange.
3. Spoon batter into pan. Bake until a toothpick inserted in center
comes out clean, about 1 hour. Cool in pan for 10 minutes, then
unmold and cool on rack.
4. For garnish, toast walnuts in a dry skillet over medium heat until
brown, about 3 minutes. Stir in butter, remove from heat, and
toss walnuts with sugar. Transfer cake to a platter, drizzle with
candied orange syrup, and garnish top with walnuts and candied
orange slices.

Candied Orange Slices with Syrup

Wrap peppercorns and allspice berries in a small square of cheesecloth,
tie into a bundle, then put it a medium saucepan with sugar and 3 cups
of water. Bring to a boil over medium heat and add oranges. Place the
lid of a smaller saucepan on orange slices to keep them submerged.
Simmer until the rinds become very soft and the syrup begins to foam,
about 1 1/2 hours. Remove slices from syrup and allow to cool on wax
paper. Discard spices and reserve syrup. Makes about 12 orange slices
and 1 1/2 cups syrup.

Featured Archive Recipes:
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Double Pumpkin Roulade
Orange-Soaked Bundt Cake
Pumpkin Cheesecake in a Gingersnap Crust
Pumpkin Pecan Rum Cake  
Williamsburg Orange-Sherry Cake