Pumpkin-walnut ring from The Cake Bible (page 71) by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate walnut drizzle glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute egg whites for whole eggs.

  • GraceandChad on March 21, 2021

    I made muffins with this recipe and they turned out perfect!! Beautifully puffed and even, with very little effort on the mixing end. Moist but light, not as dense as a regular quickbread. One batch makes exactly 12 perfectly-sized muffins. I didn't have walnut oil so subbed coconut oil and it worked great (although probably doesn't have the depth of flavor that a nut oil would contribute). I also folded in 1/2c chocolate chips at the end, and highly recommend. :) They'd make excellent, not-too-sweet cupcakes with some cream cheese frosting.

  • Smokeydoke on November 23, 2016

    A very lovely cake, moist and tasty. The pumpkin and walnut flavor shine through. Without the chocolate glaze, it is not sweet and can be served for breakfast. Old school. I liked it but there's better pumpkin cake recipes out there. Cake is smaller than it looks, only came up halfway on my bundt pan.

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