Old Witches Magic Pumpkin Nut Cake

There’s a certain aroma that fills my kitchen during the autumn months, a comforting symphony of spices, warm baked goods, and the earthy sweetness of pumpkin. It always conjures memories of crisp air, crackling fires, and the hushed excitement of Halloween night. This Old Witches Magic Pumpkin Nut Cake is more than just a recipe; it’s a portal to those cherished moments, a taste of tradition that feels both familiar and enchantingly new with every slice. It’s the kind of cake that whispers secrets of the season, a comforting hug in edible form.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes (plus cooling)
• Servings: 20
• Yields: 2 loaf cakes
• Dietary Type: Contains Wheat, Eggs, Dairy; Adaptable

Ingredients

This cake draws its magic from a blend of pantry staples and a generous dose of autumnal spirit.

For the Pumpkin Nut Cakes:

• 3 large eggs
• 3/4 cup oil (vegetable, canola, or other neutral oil)
• 1/2 cup water
• 1 (19-ounce) can pumpkin puree (not pumpkin pie filling)
• 2 1/2 cups all-purpose flour
• 2 1/4 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 1 1/4 teaspoons salt
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 1 cup golden raisins
• 1/2 cup chopped walnuts

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar (icing sugar)
• 2 tablespoons finely chopped walnuts (optional, for garnish)

Equipment Needed

• Two 9×5 inch loaf pans
• Large mixing bowls (at least two)
• Whisk or electric mixer
• Spatula
• Measuring cups and spoons
• Oven
• Wire cooling rack
• Small bowl (for frosting)
• Electric mixer or whisk (for frosting)

Instructions

Crafting this cake is a straightforward process, much like the gentle enchantment of a twilight spell.

1. Preheat and Prepare Pans: Begin by preheating your oven to 350°F (175°C). Grease and lightly flour your two 9×5 inch loaf pans, or line them with parchment paper, ensuring the paper extends slightly over the sides for easy lifting later. This step is crucial for a clean release of your finished cakes.
2. Wet Ingredients Whisk: In a large mixing bowl, whisk together the eggs, oil, and water until well combined.
3. Incorporate the Pumpkin: Add the pumpkin puree to the wet ingredients and whisk until it is fully incorporated, creating a smooth, vibrant orange base.
4. Dry Ingredients Combine: In a separate, equally large bowl, whisk together the flour, sugar, baking soda, salt, nutmeg, and cinnamon. Ensure all the dry ingredients are thoroughly mixed to distribute the leavening agents and spices evenly.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula. Continue mixing just until the flour streaks disappear. Be careful not to overmix, as this can lead to a tough cake.
6. Fold in the Goodies: Gently fold in the golden raisins and chopped walnuts into the batter. These add delightful bursts of sweetness and a pleasing texture to every bite.
7. Fill the Pans: Divide the batter evenly between the two prepared loaf pans. Smooth the tops with your spatula.
8. Bake to Perfection: Place the filled loaf pans into the preheated oven. Bake for 1 hour and 15 minutes. The baking time may vary slightly depending on your oven, so it’s important to check for doneness.
9. Test for Doneness: A toothpick or cake tester inserted into the center of the cakes should come out clean. If it comes out with wet batter, continue baking for additional 5-10 minute intervals until it registers as clean.
10. Cool the Cakes: Once baked, remove the loaf pans from the oven and let them cool in the pans on a wire rack for about 15-20 minutes. This allows the cakes to set slightly before removal.
11. Complete Cooling: After the initial cooling period in the pans, carefully invert the cakes onto the wire rack to cool completely. Ensure they are entirely cool before attempting to frost them; otherwise, the frosting will melt.
12. Prepare the Frosting: While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. You can use an electric mixer for this or a sturdy whisk and some elbow grease.
13. Add Vanilla and Sugar: Beat in the vanilla extract. Then, gradually add the confectioners’ sugar, one cup at a time, beating until the frosting is smooth, light, and spreadable.
14. Frost the Cakes: Once the cakes are completely cool, spread the cream cheese frosting generously over the tops of both loaf cakes.
15. Garnish (Optional): If desired, sprinkle the finely chopped walnuts over the frosted tops for an extra layer of texture and visual appeal.

Expert Tips & Tricks

• Pumpkin Purity: Always ensure you are using pure pumpkin puree and not pumpkin pie filling, which already contains added sugar and spices and will alter the flavor and texture of your cake.
• Room Temperature Ingredients: For the cream cheese frosting, make sure both the cream cheese and butter are at room temperature. This will ensure a smooth, lump-free frosting that’s easy to spread.
• Don’t Overmix: Overmixing the batter after adding the flour can develop the gluten too much, resulting in a tough cake. Mix just until the ingredients are combined.
• Oven Calibration: Ovens can be finicky! If you know your oven tends to run hot or cold, adjust the baking temperature or time accordingly. Using an oven thermometer can be a game-changer.
• Golden Raisin Hydration: If your golden raisins seem a bit dry, you can plump them up by soaking them in warm water for about 10-15 minutes before draining them well. This will ensure they remain soft within the cake.

Serving & Storage Suggestions

This Old Witches Magic Pumpkin Nut Cake is a celebration in itself and requires little adornment. It’s best served at room temperature, allowing the flavors and textures to fully shine. A simple slice with a cup of warm cider or a rich black coffee is pure bliss.

For storage, once frosted, the cake can be kept at room temperature for up to 2 days, provided your kitchen is not too warm. If you anticipate needing to store it for longer, or if your climate is warmer, it’s best to cover it tightly with plastic wrap and refrigerate. It will keep well in the refrigerator for up to 4-5 days. When ready to serve from the refrigerator, allow it to come to room temperature for about 30 minutes for optimal flavor and texture. The unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Thaw them completely before frosting.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	358.3 kcal	18%
Total Fat	14.8 g	19%
Saturated Fat	3.9 g	20%
Cholesterol	42.5 mg	14%
Sodium	281.1 mg	12%
Total Carbohydrate	54.6 g	20%
Dietary Fiber	1.1 g	4%
Sugars	39.1 g	78%
Protein	4.0 g	8%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for a touch of personal magic.

• Nut-Free: For a nut-free version, simply omit the chopped walnuts from the batter and the garnish. You could substitute with sunflower seeds or pepitas for a similar crunch, or leave them out entirely.
• Spicier Kick: If you enjoy a more pronounced spice profile, feel free to add an additional 1/4 teaspoon each of ground ginger and ground cloves to the dry ingredients.
• Cream Cheese Frosting Alternatives: If you’re not a fan of cream cheese frosting, a simple powdered sugar glaze made with powdered sugar and a little milk or water, or a maple buttercream, would also be delicious.
• Raisin Swap: If raisins aren’t your preference, dried cranberries or chopped dates would offer a lovely tartness or caramel-like sweetness respectively.
• Flour Adaptation: While not tested in this specific recipe, for a gluten-free option, a good quality gluten-free all-purpose flour blend that contains xanthan gum can often be substituted for the all-purpose flour. Be aware that texture may vary.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Yes! The unfrosted cake layers can be baked a day or two in advance and stored at room temperature, or frozen for longer storage. The frosting can also be made ahead and refrigerated, but will need to come to room temperature and be re-whipped before frosting the cake.

Q: Why is my cake dry?
A: A dry cake can result from overbaking or overmixing the batter. Ensure you are baking until just done and mixing the batter only until the dry ingredients are incorporated. Using the correct measurement of oil and pumpkin also plays a key role in moisture.

Q: What’s the difference between pumpkin puree and pumpkin pie filling?
A: Pumpkin puree is simply cooked, mashed pumpkin with no added sugar or spices. Pumpkin pie filling is pre-seasoned and sweetened, and will alter the outcome of this recipe significantly.

Q: Can I use other loaf pan sizes?
A: If you use smaller loaf pans, the baking time will likely be shorter. If you use a larger pan, it will take longer. It’s always best to test for doneness with a toothpick.

Q: How can I get a more even frosting application?
A: Ensure your cakes are completely cool before frosting. You can also apply a thin “crumb coat” of frosting first, chill the cake for 20-30 minutes, and then apply the final, thicker layer of frosting. This helps to trap any loose crumbs.

Final Thoughts

There’s a profound satisfaction in baking a cake that not only tastes divine but also carries a story. This Old Witches Magic Pumpkin Nut Cake, with its comforting spices, tender crumb, and luscious cream cheese frosting, is a testament to the simple pleasures and enduring magic of home baking. It’s a recipe that invites you to slow down, to savor the season, and to share a slice of happiness with loved ones. I encourage you to gather your ingredients, embrace the delightful aroma that will soon fill your kitchen, and experience the magic for yourself. Serve it with a warm beverage on a crisp afternoon, or as a grand finale to a hearty autumn meal. Happy baking!