Pumpkin Walnut Cake with step by step directions and short video .
Pumpkin Walnut Cake is a delicate, moist and very flavorful, pumpkin spice pound cake - a perfect holiday treat.
This is a easy recipe with a simple mix of wet and and dry ingredients together. Serve a slice of pumpkin walnut cake for breakfast or with evening tea or as dessert with a scoop of ice cream , it tastes delicious .
Texture of this cake lies between that of bread and a cake , hence its a pound cake. Addition of spices and pumpkin puree to a regular cake helps to bake a moist cake with fragrance of warm spices. Frankly speaking , don't expect your cake to be full of pumpkin flavour in fact you can hardly make it out but can expect a delicious light and moist cake with added nutrients .
If you have pumpkin puree ready then within no time you can bake this cake. This cake tastes better after sitting for a day . I made pumpkin puree a day ahead and made this cake , following day . Though making pumpkin puree is no big deal , I made it just a day before to save some time. That's the #lifeoffoodblogger .
If you want you can either use readymade pumpkin puree or just cut into small pieces, remove its skin and seeds and then steam it . After 15-20 minutes , blend into smooth puree . You are done with a pumpkin puree. Just make sure to remove the skin from pumpkin and then steam it . Alternatively you can bake the whole pumpkin in oven and then scoop the pulp and mash well to get a smooth and silken puree. You can find the video on how to make fresh homemade pumpkin puree here
Actually I was intended to bake this cake in a loaf pan in oven but unfortunately when I put my cake tin into oven , suddenly power switched off and there was no back up too . Hence straight away transferred cake batter into a 8 " inch tin and made it on a pressure cooker .
In spite of all fuss while baking this cake turned out to be a real moist and delicious cake . Hence I'm sharing this recipe on how to bake a cake in a pressure cooker . Alternatively you can always bake a cake in an oven.
Though this is a fall dessert you can extend it till winter, holiday season and serve your clan at dinning to get accolades of appreciation.
Other similar holiday recipe from my blog are :
- Plum Cake
- Melting Moments
- Flourless Chocolate Cake
- Tres Leches
- Whole wheat Butter Biscuits
- Banana Muffins
- Low Fat Orange Yogurt Cake
- Cheese Cake
RECIPE CARD TO MAKE PUMPKIN WALNUT CAKE
Pumpkin Walnut Cake in a Pressure Cooker
Ingredients
- 11/2 Cup All purpose flour
- 1 ½ tablespoon Cornflour
- 1 teaspoon Cinnamon Powder
- ½ teaspoon Cloves Powder
- ¼ teaspoon Ginger Powder
- ¼ Tsp Nutmeg Powder
- ½ teaspoon Salt
- 1 teaspoon Baking Soda
- 2 no's Eggs
- ¼ cup Milk
- ½ cup Brown Sugar
- ¾ cup Granulated White Sugar
- 1 ¾ cup Pumpkin Puree
- ½ teaspoon Vanilla Essence
- ½ cup Oil
- ½ Cup Walnuts
Instructions
- Sieve all purpose flour , cornflour , spice powders , salt and baking soda together ,twice and set aside.
- In a mixing bowl , add 2 eggs , brown sugar , granulated sugar and whisk well.
- Add milk , vanilla essence , oil and whisk well all together so that everything mixes well.
- Now take sieved dry ingredients in a bowl and slowly add wet ingredients part by part to the flour mixture.
- With a spatula gently mix everything carefully such that no lumps are formed.
- Finally , add ½ cup of walnut and stir into the cake batter gently.
- Grease the cake tin / loaf pan and pour the batter.
- Take a wide pressure cooker , add sea salt (crystal salt) into cooker and evenly spread salt. Keep a heat proof stand on sea salt and place cooker on a high flame on a stove top. This is similar to preheating in oven. Alternatively , you can bake cake in a preheat oven at 180 deg celsius and bake for 25 to 30 minutes.
- After 6-8 minutes, salt to becomes sufficiently hot then immediately reduce the flame to low heat /sim and place cake tin inside the pressure cooker.
- Remove gasket (rubber ring) from pressure cooker lid and securely close it.
- Don't put vent weight( whistle) on the pressure cooker.
- Cook on a low heat for about 35-45 minutes , till toothpick inserted comes out clean.
- Remove the cake tin from pressure cooker and allow it to cool completely.
- Invert the cake tin on a plate , tap it gently and remove the cake .
- Wrap the cake with clingfilm and let it sit overnight before serving. The flavors meld well and tastes delicious when served on following day .
- Serve cake at room temperature either for breakfast or with tea. Also you can serve slice of cake with scoop of ice cream.
Video
How to make Pumpkin Walnut Cake
Sieve all purpose flour , cornflour , spice powders , salt and baking soda together ,twice and set aside.
In a mixing bowl , add 2 eggs , brown sugar .
Add granulated sugar and whisk well.
Well combined.
Add milk ,
pumpkin puree ,
vanilla essence ,
oil
and whisk well all together so that everything mixes well.
Now take sieved dry ingredients in a bowl and slowly add wet ingredients part by part to the flour mixture.
With a spatula gently mix everything carefully .
Mix gently and carefully such that no lumps are formed.
Finally , add ½ cup of walnut
and stir into the cake batter gently.
Grease the cake tin / loaf pan and pour the batter.
To Make Cake in Pressure Cooker:
Take a wide pressure cooker , add sea salt (crystal salt) into cooker and evenly spread salt. Keep a heat proof stand on sea salt and place cooker on a high flame on a stove top. This is similar to preheating in oven. Alternatively , you can bake cake in a preheat oven at 180 deg celsius and bake for 25 to 30 minutes.
After 6-8 minutes, salt becomes sufficiently hot then immediately reduce the flame to low heat /sim and place cake tin inside the pressure cooker.
Remove gasket (rubber ring) from pressure cooker lid
and securely close it.
Don't put vent weight( whistle) on the pressure cooker.
Cook on a low heat for about 35-45 minutes , till toothpick inserted comes out clean.
Remove the cake tin from pressure cooker and allow it to cool completely.
Invert the cake tin on a plate , tap it gently and remove the cake .
Wrap the cake with clingfilm and let it sit overnight before serving. The flavors meld well and tastes delicious when served on following day .
Serve cake at room temperature either for breakfast or with tea. Also you can serve slice of cake with scoop of ice cream.
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