A holiday Pumpkin cake that is flecked throughout with crystallized ginger, raisins, candied cherries, and walnuts, and then finished with a sweet orange glaze. Using vegetable oil in place of butter makes a cake that has a wonderful moist flavor and dense texture.

Pumpkin Walnut Cake

Ingredients:

Small amount of vegetable shortening and flour for preparing pan

Batter:

1 cup dark or golden raisins, plumped (or a combination of both)

2 tablespoons finely minced crystallized ginger

½ cup quartered red candied cherries

3 cups + 1 tablespoon all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

5 large eggs

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 cups fresh pumpkin puree or, one 15-ounce can of pumpkin.

1¼ cup vegetable oil

1½ cups walnuts, coarsely chopped, 2 tablespoons reserved for the top

Orange Glaze:

1 cup confectioner's (powdered) sugar

1 tablespoon grated orange zest (about ½ orange)

4 to 5 teaspoons freshly squeezed orange juice

Tip:  Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 350 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
   
   Batter:
2. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry.
   

Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.

3. In a small mixing bowl, combine the drained raisins, ginger and cherries. Stir in 1 tablespoon of flour to keep the fruit from sticking together. Set aside.
   
   
4. In a medium mixing bowl, combine 3 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg; sift or whisk together to mix.  Set aside.
   
   
5. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the granulated sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened.  Add the brown sugar one tablespoon at a time, taking 3 to 4 minutes, and beating until the sugar is fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.  
   
   
6. Reduce mixer speed to medium, add the pumpkin puree, and beat for 1 minute. With the mixer still on medium speed, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
   
   
7. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
   
   
8. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in all but 2 tablespoons of the walnuts, along with the raisins, ginger, and cherry mixture.
   
   Bake:
9. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Sprinkle the 2 tablespoons reserved walnuts over the top. Bake 65 to 70 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
   
   Orange Glaze:
10. In a small bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
    
    
11. Drizzle glaze over the cake, allowing the glaze to drip down the sides.  Let the glaze set before serving.
    
    Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.
    
    Makes 12 to 14 servings.
    
    TheBakingPan.com
    
    Adapted From: Walter, Carole, Great Cakes, Random House, New York, 1991
    ___________________________________________________