The Inn at Ormsby Hill

Manchester, Vermont

Specialty Recipe

Pumpkin Walnut Cake

The Inn at Ormsby Hill Website

Ingredients

Dry bread crumbs

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 cup walnuts, toasted and finely chopped

2 sticks (1) cup) unsalted butter, melted and cooled

1-1/2 cups granulated sugar

1/2 cup packed light brown sugar

1/4 cup unsulphured molasses

3 eggs

1-1/2 cups cooked, pureed pumpkin

Preheat oven to 325 degrees. Butter well a 9-inch bundt pan. Add bread crumbs and shake the pan to evenly coat the sides and central tube. Tap out excess crumbs.

Sift together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt.

Using an electric mixer, beat the butter, granulated and brown sugars, molasses, eggs and pureed pumpkin together until blended. At low speed, gradually add the dry ingredients. When all the dry ingredients are incorporated, fold in the walnuts. Pour the batter into the prepared pan.

Bake for 1 hour and 15 minutes, or until the cake top is springy to the touch.

Let the cake cool in the pan on a wire rack for 10 minutes. Invert and let cool to room temperature. Dust lightly with confectioners' sugar before serving.

Serves: 10 to 12

• The Inn at Ormsby Hill on VirtualCities.com
• The Inn at Ormsby Hill Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)