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Walnut Pumpkin Torte

Walnut Pumpkin Torte

Coffeecake or dessert? You decide - so versatile; you'll have to try all 3 toppings.



Brandied Whipped Cream

Cane Sugar Glaze


  1. Heat oven to 350 degrees F.
  2. Toss walnuts and raisins with two tablespoons of the flour to coat; set aside. In medium saucepan melt butter; blend in sugar to melt. Remove from heat; stir in pumpkin and vanilla extract. Whisk in eggs, one at a time.
  3. Combine remaining flour, spices, baking powder and soda; stir in pumpkin mixture. Add walnut-raisin mixture; mix just to blend. Turn into greased and floured 9-inch spring form pan or Bundt cake pan.
  4. Bake for 50 to 55 minutes or until a wooden pick inserted into center comes clean. Cool on rack for 15 to 20 minutes. Remove from pan.
  5. Serve torte with powdered sugar dusted on top and garnish with chopped walnuts or top with Brandied Whipped Cream or drizzle cooled torte with Cane Sugar Glaze.
  6. Brandied Whipped Cream: Whip cream with brandy to form soft peaks; beat in the 1 tablespoon of sugar.
  7. Serve torte warm or cooled, with Brandied Whipped Cream on top or served on the side.
  8. Cane Sugar Glaze: In a small saucepan, heat water, sugar and cornstarch. Cook over low heat, stirring until clear. Cool.
  9. Pour and drizzle glaze over cake or pie.

Serves 6 to 8.

Recipe and photo credit: C&H Sugar Company, Inc. -


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