Recipe: Pumpkin-Walnut Ring with Chocolate Walnut Drizzle Glaze

PUMPKIN-WALNUT RING

1 1/4 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup firmly packed light brown sugar
1/3 cup safflower oil
2 tablespoons walnut oil
1 cup fresh or canned unsweetened pumpkin puree

Preheat oven to 350 degrees. Grease and flour 6-cup baby Bundt pan or loaf pan.

In small bowl, combine flour, soda, cinnamon, nutmeg, cloves, salt and walnuts. Whisk to blend. In large mixing bowl, beat eggs, sugar and oils for 2 to 3 minutes, or until very smooth. Add flour mixture. Beat until completely moistened. Scrape batter into prepared pan.

Bake for 30 to 35 minutes, or until cake tester inserted in thickest part of cake comes out clean. Cool in pan on rack for 10 minutes. Unmold onto rack. When completely cool, wrap in plastic wrap and foil.

Store at room temperature overnight.

CHOCOLATE WALNUT DRIZZLE GLAZE
Makes 1/4 cup

1 ounce bittersweet chocolate
1 ounce milk chocolate
1 tablespoon walnut oil

Break up chocolate into top of double boiler. Add oil. Place over very hot but not simmering water on low heat. (Note: Water must not touch bottom of double boiler insert.) Remove double boiler from heat. Stir until chocolate begins to melt. Return to heat if water cools, but be careful that it does not get too hot. Stir until smooth. (Note: Chocolate may be melted with oil in microwave, but only if stirred every 15 seconds. Remove before fully melted and stir, using residual heat to complete melting.)

TO DRIZZLE GLAZE ON CAKE:
Using cup with spout, drizzle glaze over top and sides of cooled cake. Allow to set for at least 3 hours at room temperature.

Source: Cake Bible by Rose Levy Beranbaum