Witch’s Magic Nut Cake

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If you’ve been around, you know I’m trying to clean out my pantry. It’s good and bad! It’s good because I get to be creative and think of ways to use up ingredients that I’m not used to. However, it’s bad because I usually end up making desserts. I also pull out everything that needs to be used up and then it sits around for too long before I can get to it. I do always feel a lot better once I know my pantry is in good shape and nothing is expired or close to expiration. This has been especially important to me as I hit that nesting phase of pregnancy- if you know, you know! One of my most recent creations is based on another recipe and for that reason I’m giving it the same name- Witch’s Magic Nut Cake. 

The Original Recipe

I’m going to share the original recipe too because I think it’s only fair. A lot of what people make is based on other things and they add their own tweaks. That’s essentially what I did to this one. However, it still doesn’t seem right to not share the original and give the person some credit for their cake too. So, basically, you are going to get two recipes for the price of one. Well, if you take the time to read through this whole post that is. 

The original witch’s magic nut cake comes from the Grand Blanc Auxiliary cookbook. It’s one that I picked up at the thrift store some time ago and have definitely enjoyed. In fact, I’ve shared another recipe from this book before- 

You’ll notice I changed the ingredients actually quite a bit and the frosting too. There is a difference when you use home canned pumpkin- more on that later.

Ingredients for Witch’s Magic Nut Cake

• 3 eggs
• 1 lb can pumpkin (1 quart jar if you are using home canned pumpkin)
• ½ cup olive oil
• ½ cup water (use ¼ if you are using home canned pumpkin)
• 2 ½ cups flour
• 1 ¼ cup sugar
• 1 ½ tsp soda
• ¾ tsp nutmeg
• 1 ¼ tsp salt
• 1 tsp cinnamon
• ½ cup walnuts

Glaze Ingredients

• 2-4 Tbsp milk
• 2 cups powdered sugar
• 2 tsp vanilla

Directions 

Preheat oven to 350.

Mix all of the cake ingredients together except the walnuts.

Pour into a greased bundt pan or two loaf pans. I’ve been drooling over this cast iron bundt pan because I know that the non-stick coating on mine is not good for us but it’s just not in the budget yet. If you can splurge this year, grab this pan and tell me how you like it!

Bake for about 75 minutes or until the cracks on the top are no longer wet. 

Remove from the oven and allow it to cool for 20 minutes. 

Once cool, invert the cake onto a flat (or almost flat like a plate) surface.

Allow to cool the remainder of the way.

When the cake is completely cool, you can add the glaze.

Mix the glaze ingredients together, adding one tbsp of milk at a time until you get your desired consistency.

Pour the glaze over the cake. 

Sprinkle the walnuts on top of the glaze and enjoy!

Tips & Tricks

This is important because, as I mentioned, there is a slight difference between store canned pumpkin and home canned pumpkin. I find home canned pumpkin can be a bit runnier than store canned pumpkin. For that reason, I cut the water down when I use my home canned pumpkin. 

You can also use frozen pumpkin puree here. Just make sure to thaw it out before mixing it with the rest of the ingredients. I’d also cut the water in half if using this as well since it tends to get a little waterier from the thaw.

An obvious note but one I’m going to mention anyway, you can obviously skip the nuts if you want. It just wouldn’t be the witch’s magic nut cake anymore…just the witch’s magic cake! 

In Summary: Witch’s Magic Nut Cake

I hope you can see how it gets its name. It’s the perfect fall treat and makes your house smell divine. However, you don’t have to save it just for fall! I’ve made this cake year round and now, most recently, right in the smack dab of summer. I love pumpkin all year round and prefer not to save it all up until fall. Plus, there is fresh pumpkin in fall that you can use for recipes so use up some that you have stored now. 

What is your favorite part about fall?
One of mine has got to be the scents of fall. A good fall simmer pot or a cup of hot apple cider. Some of my favorite scents for sure!

Witch’s Magic Nut Cake

A pumpkin based fall treat.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

• 3 eggs
• 1 lb pumpkin puree NOT pumpkin pie mix
• 1/2 cup olive oil
• 1/2 cup water
• 2 1/2 cups flour
• 1 1/4 cup sugar
• 1 1/2 tsp baking soda
• 3/4 tsp nutmeg
• 1 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup walnuts

Glaze

• 2-4 tbsp milk
• 2 cups powdered sugar
• 2 tsp vanilla

Instructions

 

• Preheat oven to 350.
• Mix all of the cake ingredients together except the walnuts.
• Pour into a greased bundt pan or two loaf pans.
• Bake for about 75 minutes or until the cracks on the top are no longer wet.
• Remove from the oven and allow it to cool for 20 minutes.
• Once cool, invert the cake onto a flat (or almost flat like a plate) surface.
• Allow to cool the remainder of the way.
• Once the cake is cooled you are ready to add the glaze.
• Mix the glaze ingredients together, adding one tbsp of milk at a time until you get your desired consistency.
• Pour the glaze over the cake.
• Sprinkle the walnuts on top of the glaze and enjoy!

Keyword Cake, dessert, Pumpkin, walnut