Caramel-coated walnuts and cranberries top this tender cake. It's very easy to make. Prep and Cook Time: about 1 1/2 hours. Notes: This cake looks and tastes best the day it is made. To toast the walnuts, bake in a 350
Servings:9 | Calories:442 | Total Fat:22g | Chol:59mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
Sat Fat 6g
Total Carb 59g
48% Others combined
19% Granulated sugar
17% All-purpose flour
15% Vegetable oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1/4 cup butter, plus more for pans 1/2 cup firmly packed light brown sugar 1 tablespoon dark or light rum 1 1/3 cups cranberries (see Notes) 2/3 cup toasted coarsely chopped walnuts (see Notes) 2 large eggs 1 cup canned pumpkin 1/3 cup canola or other vegetable oil 1 cup granulated sugar 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon salt Lightly sweetened softly whipped cream
Directions : View recipe directions on myrecipes.com