Pumpkin & walnut cake

It's been a good long while since I've posted but in my defence it's only been partially due to laziness. The main cause was in fact that I've been on holidays. I have one more post already lined up after this one, using photos I took and edited about a month ago. In the rush of getting ready to go away I didn't get a chance to write an entry.

Last month I visited the USA for the first time and had a wonderful series of first experiences. I didn't the typical tourist thing and went to Las Vegas and Disney World, then scooted up to Washington DC and New York City. Each place was so different and enjoyable in it's own way. I ate amazing food everywhere except Disney World (sorry, Disney!). The rich variety of food available was astounding. I don't know if I went anywhere particularly famous but that's irrelevant.

I also went on a bit of a supermarket tour, just because. I visited both the saddest looking supermarkets and the most impressive. In the end I felt a bit envious of the variety of places to buy groceries in the USA, it's hard not to when you come from a country that is essentially dominated by two major players. I 'premium' supermarkets in the USA are so much nicer than the ones here, but the less 'premium' ones are far worse. I suppose you can't have it all.

It's a bit mean to say but I'd always heard food in the USA wasn't great so I went with a few prejudices. I have to say though, on first the night there were blown away. I won't let anyone tell me food in the USA is bad ever again!

When I was over there I had the most delicious pumpkin cake so when I got home I naturally had to make some for myself. This isn't the recipe for the one I had but it's just as tasty.

Pumpkin & walnut cake

From The Cake Bible by Rose Levy Beranbaum

Makes 6 one cup bundt cakes

• 125g plain flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 60g coarsely chopped walnuts
• 2 eggs
• 165g brown sugar
• 110g macadamia oil
• 240g puréed pumpkin, fresh or tinned

Preheat the oven to 180°C (350°F). Grease and lightly flour 6 one cup cake tins of any shape.

In a small bowl, combine the flour, baking soda, spices, and walnuts. Whisk to blend.

In a large bowl, beat the eggs, sugar, and oil until very smooth, about 2-3 minutes. Add the pumpkin and beat until just smooth. Add the flour mixture and beat until it is just moist.

Scrape the batter into the prepared cake tins and cake for 25-30 minutes, or until a skewer inserted into the thickest part comes out clean. Remove cakes from the oven and cool for 10 minutes in the tins then invert on to a wire rack and cool to room temperature.