How to make it

  • Preheat oven to 350 degrees. Butter a tube or bundt pan. Cream the butter and sugar together until light and fluffy. Sift all the dry ingredients together three times. In a seprate bowl, whisk the eggs, then combine with the pumpkin and sour cream until well blended.
  • Gradually add the pumpkin mixture to the creamed butter and sugar. Blend thoroughly. Add half of the flour mixture and stir until barely combined. Add the chopped walnuts and candied orange peels to the remaining flour mixture, and toss to coat. Add to the batter and stir again until just combined.
  • Spoon into the prepared pan and bake about 45 minutes, or until the cake starts to pull away from the sides of the pan, is lightly browned on top and a tester comes out clean. Partially cool the cake before removing from the pan. To serve, lightly dust with powdered sugar.

Reviews & Comments 3

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  • michellem 6 years ago
    Thank you for sharing this. I love any recipe that has pumpkin and sour cream in it1 Thanks so much for the great post..Michelle
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  • coffeebean53 6 years ago
    I hope you enjoy it. The real secret to this cake is to make sure to sift the flour 3 times so that the texture comes out right.
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  • cherihannah 6 years ago
    This looks like a real good moist cake. Will make for holidays. Your recipes R great Actually I think I will try this week-end. Don't have the candied orange peels. I guess I will make my own. Thank you
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