Bohemian Wedding Cake from EatLiveRun

I’ve been on a bit of a pumpkin kick lately and after coming across a pumpkin spice walnut cake on EatLiveRun‘s blog, I knew I had to try it. The cake, actually called a Bohemian Wedding Cake, mixes the flavors and textures of pumpkin, walnut, molasses, and spices that come together to form an incredibly moist, rich cake.

The pictures of this dessert just don’t do it justice. This might be one of my favorite pumpkin desserts (even above the muffins!), however, one thing I would switch up is the frosting. I used the frosting that EatLiveRun uses, but to be honest, I don’t think I let the cake cool enough before applying the frosting (there’s me being impatient for ya!). Next time I make it, I might try making two cakes and spreading the a cream cheese frosting in the middle… mmm.

One thing I do love about this dessert is that you don’t need a mixer! Just two bowls, some measuring utensils, a wisk, and a giant spoon.

First, mix together your dry ingredients:

Then your wet ingredients:

Then combine them both, mix in those walnuts, and plop it all into a baking pan. You can use whatever kind of pan you want… I used a bunt cake pan, but the blog I got the recipe from used a standard 9-inch cake pan.

I think I would vote this recipe #1 for easiest way to ‘wow’ family and friends on Thanksgiving. Don’t think you can bake? Make this. If you can measure ingredients and mix a batter, you’ll have yourself a delicious little dessert for the holidays.

Bohemian Wedding Cake

Dry Ingredients:

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt

Wet Ingredients:

  • 1 15-ounce can pumpkin
  • 1 1/2 cups packed brown sugar
  • 1 cup canola oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup molasses
  • 1/2 cup (big handful) roughly chopped walnuts

To make:

Preheat your oven to 350 and butter/flour a nine inch cake pan. Set aside.

In a bowl, combine the dry ingredients (flours, pumpkin pie spice, salt and baking soda). Mix well.

In another bowl, whisk together the canola oil, eggs, pumpkin, molasses, brown sugar and vanilla. Add the dry ingredients and stir to combine.

Fold in the walnuts and then pour batter into prepared cake pan. Bake for about fifty minutes, or until the cake starts to pull away from sides of pan. Let cool for ten minutes and then invert on a plate and let cool all the way.

Frost as desired.