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Fine dry bread crumbs
2 3/4 cups flour
3/4 cup unsweetened Dutch process cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 cup butter or margarine, softened
2 cups granulated sugar
1 1/2 teaspoon vanilla
4 eggs
1 can (1 pound size) pumpkin puree (not pie filling)
1 1/2 cup walnuts, chopped coarse
Confectioners' sugar (optional)
Thoroughly grease a 3-quart fluted tube pan; sprinkle with bread crumbs; set aside.
Mix well flour, cocoa, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg; set aside.
In large bowl cream butter with granulated sugar and vanilla. Add eggs one at a time, beating well after each. Stir in half the flour mixture, then the pumpkin, then remaining flour mixture just until well blended. Stir in walnuts.
Turn batter into pan; smooth top. Bake in bottom third of preheated 325 F oven 80 to 90 minutes or until pick inserted in the center of cake comes out clean. Remove from oven; let stand on rack for 15 minutes. Invert on rack; cool completely. Cover and let stand several hours or overnight before serving. Dust generously with confectioner' sugar.
2 3/4 cups flour
3/4 cup unsweetened Dutch process cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 cup butter or margarine, softened
2 cups granulated sugar
1 1/2 teaspoon vanilla
4 eggs
1 can (1 pound size) pumpkin puree (not pie filling)
1 1/2 cup walnuts, chopped coarse
Confectioners' sugar (optional)
Thoroughly grease a 3-quart fluted tube pan; sprinkle with bread crumbs; set aside.
Mix well flour, cocoa, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg; set aside.
In large bowl cream butter with granulated sugar and vanilla. Add eggs one at a time, beating well after each. Stir in half the flour mixture, then the pumpkin, then remaining flour mixture just until well blended. Stir in walnuts.
Turn batter into pan; smooth top. Bake in bottom third of preheated 325 F oven 80 to 90 minutes or until pick inserted in the center of cake comes out clean. Remove from oven; let stand on rack for 15 minutes. Invert on rack; cool completely. Cover and let stand several hours or overnight before serving. Dust generously with confectioner' sugar.
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