Pumpkin Walnut Ring

Total Time: 720 hrs 20 mins Preparation Time: 20 mins Cook Time: 720 hrs

Ingredients

• 1 1/4 cups sifted cake flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup coarsely chopped toasted walnuts
• 2 large eggs
• 3/4 cup light brown sugar
• 3 ounces safflower oil
• 2 tablespoons walnut oil
• 1 cup fresh pumpkin puree or 1 cup canned pumpkin puree
• 1 ounce bittersweet chocolate
• 1 ounce milk chocolate candy bar
• 1 tablespoon walnut oil

Recipe

• 1 cake.
• 2 preheat oven to 350°f.
• 3 in a small bowl combine the flour, soda, spices, and walnuts and whisk to blend.
• 4 in a large mixing bowl, beat the eggs, sugar, and oils for 2 to 3 minutes or until very smooth.
• 5 add the pumpkin and beat just until smooth.
• 6 add the flour mixture and beat until completely moistened.
• 7 scrape the batter into the prepared pan (6-cup baby bundt pan or loaf pan, greased and floured.) and bake 30 minutes or until cake tester comes out clean.
• 8 cool.
• 9 glaze.
• 10 break the chocolates into squares and place in the top of a double boiler.
• 11 add the oil and place over very hot but not simmering water on low heat.
• 12 the water must not touch the bottom of the double boiler insert.
• 13 remove the double boiler from the heat and stir until the chocolate begins to melt.
• 14 stir until smooth.
• 15 drizzle over cake.
• 16 may be store 1 week at room temperature.