photograph by Matt Hulsman

Yield: 8 to 10 servings.

For the cake:
1 cup canola oil

2½ cups sugar
3 large eggs, at room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon salt
1 (15-ounce) can pure pumpkin
½ cup chopped walnuts, plus more for garnish

For the glaze:
1 cup confectioners’ sugar
1 tablespoon milk

2 teaspoon vanilla extract
2 teaspoon orange extract
Pinch of salt

Preheat the oven to 350°. In a large bowl, add oil and sugar and mix with an electric beater until combined. Add eggs, one at a time, beating after each addition.

In a separate bowl, combine flour, baking soda, spices, and salt. Stir until well blended. Slowly add to the egg mixture, alternating with the pumpkin, beating well to combine. Fold in the walnuts.

Pour the batter evenly into a 10-inch Bundt pan that has been well sprayed. Bake for 60 minutes or until cake tester or inserted knife comes out clean. Remove from oven and allow to cool about 10 minutes before removing cake from pan.

For the glaze: Add the powdered sugar to a small mixing bowl. Add milk, vanilla extract, orange extract, and a pinch of salt. Whisk until smooth. The glaze is at the right consistency when it coats the whisk but is still pourable. Add a bit more sugar if it’s too thin, or a bit more milk if it’s too thick.

Once cake has cooled completely, transfer to a serving platter, drizzle with the glaze, and sprinkle with some chopped walnuts.


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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.