The smell of this cake will knock you over. Pumpkin puree, roasted walnuts, cinnamon, walnut oil and freshly grated nutmeg conspire in the oven to create the kind of aroma that you want in your house when prospective buyers show up. What is more surprising is the longevity of the scent - after being wrapped overnight, lifting off the plastic wrap seemed to my nose just like opening the oven to the fresh-baked spicy cake. I could have stayed this close to it all day:
As you no doubt have noticed by now, I baked the recipe in a bundt pan, and chose not to cover the cake with the burnt orange silk meringue buttercream. I agreed with some of my fellow bakers (Barbara, for one) that this cake didn't need the frosting, though I look forward to making it another time because it sounds wonderful. I opted for a simple glaze made out of sifted powdered sugar, fresh lemon juice and a drop of orange oil.
This cake comes together quickly and beautifully. I think the walnut oil and roasting the walnuts before adding them to the batter makes this cake taste richer and mellower than your average pumpkin bread or cake.
My next Heavenly Bakers cake will be Woody's Lemon Luxury Cake-- I had a specific request for that, and cannot skip it, even though I am making a dark chocolate wedding cake (with the Dark Chocolate Lacqueur Glaze from Rose's Heavenly Cakes) for this Saturday. EEP! You can check out this week's recipe, the Baby Chocolate Oblivions via Marie's Heavenly Cake Place.