Spicy Pumpkin Nut Cake Recipes

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PUMPKIN SPICE CAKE I



Pumpkin Spice Cake I image

If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Provided by Lisa Yelverton

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 13

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
  • In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g

PUMPKIN SPICE CAKE



Pumpkin Spice Cake image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 15

1 cup (2 sticks) unsalted butter, plus more for greasing the pan
3 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed dark brown sugar
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
One 15-ounce can pure pumpkin puree (not pumpkin pie mix)
1/2 cup finely chopped crystallized ginger
1/2 cup confectioners' sugar
3 tablespoons heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
  • Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
  • Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
  • Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
  • Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
  • Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.

SPICED PUMPKIN CRUMB CAKE



Spiced Pumpkin Crumb Cake image

Provided by Kelsey Nixon

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 20

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
One 15-ounce can pumpkin puree
3 large eggs, beaten
1 cup all-purpose flour
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, chilled and cubed

Steps:

  • Fresh whipped cream or ice cream, for serving Preheat the oven to 350 degrees F. Grease and flour one 9-inch springform pan. For the batter: In a large mixing bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. In a separate mixing bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the butter and egg mixture. Mix just until combined (the batter will be thick) and set aside. For the filling: In a second large mixing bowl, add the brown sugar, cinnamon, ginger, nutmeg, pumpkin puree and eggs and set aside. For the topping: In a third mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg and ginger. Cut in the chilled butter with a pastry cutter or two forks until the mixture is crumbly. Evenly spread the thick cake batter on the bottom of the prepared pan. Next, pour the pumpkin filling over the top of the cake batter and sprinkle the crumb topping on top of the filling. Bake until the filling is set and the topping is golden brown, 1 1/2 to 2 hours. Cool before slicing. Serve with fresh whipped cream or ice cream.

PUMPKIN RAISIN CAKE



Pumpkin Raisin Cake image

This nutty, golden cake is one of my mom's best. It's a wonderfully different use for pumpkin. With a holiday taste and beautiful look, it's bound to become a favorite with your family, too. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 13

2 cups all-purpose flour
2 cups sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2 cups uncooked oat bran cereal
1 cup chopped pecans
1 cup raisins
Confectioners' sugar, optional

Steps:

  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Pour into a greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired.

Nutrition Facts : Calories 388 calories, Fat 18g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 222mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.

ICED PUMPKIN SPICE CAKE



Iced Pumpkin Spice Cake image

A pumpkin cake recipe with golden raisins and pumpkin pie spice topped with a white drizzle and nuts for a fall treat.

Provided by PAM(R) Cooking Spray

Categories     Trusted Brands: Recipes and Tips     Reddi-wip®

Time 1h

Yield 12

Number Of Ingredients 13

PAM® Coconut Oil No-Stick Cooking Spray
3 cups Ultragrain® All Purpose Flour
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 cup Parkay® Original-stick, softened
2 cups firmly packed brown sugar
1 cup Egg Beaters® Original
1 (15 ounce) can solid-pack pumpkin
1 ½ cups golden raisins
1 ½ cups confectioners' sugar
2 tablespoons water
1 cup chopped pecans or walnuts
1 tablespoon Reddi-wip® Fat Free Dairy Whipped Topping

Steps:

  • Preheat oven to 350 degrees F. Spray 13x9-inch baking pan with cooking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside.
  • Mix together Parkay and sugar in large bowl on medium-high speed of electric mixer until creamy. Add Egg Beaters; mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand. Pour into prepared pan.
  • Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  • Blend confectioners sugar and water; drizzle over cake. Sprinkle nuts evenly over top. Cut into 12 servings. Top with Reddi-wip just before serving, if desired.

Nutrition Facts : Calories 553.6 calories, Carbohydrate 92.8 g, Fat 19.4 g, Fiber 6.5 g, Protein 8.4 g, SaturatedFat 2.7 g, Sodium 386.6 mg, Sugar 62.6 g

PUMPKIN-PECAN SPICE CAKE



Pumpkin-Pecan Spice Cake image

I'm a wife and mother of eight children. I like baking more than cooking, so I enjoy dressing up a spice cake mix with nuts, canned pumpkin and a homemade cream cheese frosting to create this fabulous dessert. -Joyce Platfoot, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 16

2 cups crushed vanilla wafers (about 60 wafers)
1 cup chopped pecans
3/4 cup butter, softened
CAKE:
1 package spice cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
4 large eggs
1/2 cup butter, softened
FILLING:
6 ounces cream cheese, softened
1-1/3 cups butter, softened
6 cups confectioners' sugar
4 teaspoons vanilla extract
TOPPING:
1/2 cup caramel ice cream topping
Pecan halves

Steps:

  • In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.

Nutrition Facts : Calories 614 calories, Fat 36g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 471mg sodium, Carbohydrate 72g carbohydrate (56g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN SPICE WALNUT CAKE



Pumpkin Spice Walnut Cake image

Thank you Country Home for this wonderful recipe!! I wanted to share with you all:-) The recipe needed to be written out for ease of use so I did (they had it jumbled up on the website). I added walnuts to the recipe...love those! If you don't have BUTTERMILK then use cow's milk mixed with 2 TBSP of white Vinegar. I also included the frosting that I used instead of the one the site had. Also if you only have a 1/4 cup and not a 3/4 cup simply fill a 1 cup up to about 1/2 inch from the top other wise you'll have to use the 1/4 cup 3 times....just a nice little short cut I like to use:-)

Provided by MrsScarlettOhara

Categories     Dessert

Time 45m

Yield 2 LAYER CAKE, 15 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
2 ounces chopped walnuts (throw it into the batter or save it to sprinkle on top of the frosting in the end)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup softened butter
1/4 cup shortening
1 1/2 cups sugar
1/2 teaspoon vanilla
2 eggs
3/4 cup buttermilk or 3/4 cup sour milk
3/4 cup canned pumpkin

Steps:

  • Preheat the oven at 350.
  • In a medium bowl stir together the first 10 ingredients listed; set aside.
  • beat softened butter and shortening on medium to high speed for 30 seconds.
  • Add sugar and vanilla; beat until well combined.
  • Add eggs, 1 at a time, beating well after each addition.
  • Measure Buttermilk in a liquid measuring cup then stir in Pumpkin. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed after each addition just until combined.
  • Pour into prepared pans, spreading evenly.
  • Bake in a 350° oven for 30 to 35 minutes (for a 9inch only 25 min) or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
  • CREAM CHEESE FROSTING BELOW.
  • 1 8oz pk cream cheese.
  • 2 cups powdered sugar (or more if you want a thicker frosting).
  • 4 TBSP unsalted butter.
  • 1 TBSP cream (optional).
  • Combine frosting in no particular order & use. Be sure to store the cake in the fridge due to the cream cheese in the frosting.

Nutrition Facts : Calories 240.6, Fat 9.9, SaturatedFat 3.4, Cholesterol 33.4, Sodium 196.6, Carbohydrate 35.3, Fiber 1.2, Sugar 21.2, Protein 3.7

SPICY PUMPKIN BUNDT CAKE



Spicy Pumpkin Bundt Cake image

This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Yield Makes 1 cake

Number Of Ingredients 15

Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
  • Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  • Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
  • Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING



Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting image

Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ spice cake mix
2/3 cup granulated sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
5 cups powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
  • Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g

PUMPKIN SPICE CAKE



Pumpkin Spice Cake image

I originally got this recipe from verybestbaking.com. It was posted there in the swapped recipes by L.Terrell. I have made a few adjustments to the original recipe and I often double the praline topping because it's so good. It's very yummy and very easy!

Provided by Nanita

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) box yellow cake mix
1 (15 ounce) can pumpkin
3/4 cup brown sugar, lightly packed
1/2 cup canola oil
2 teaspoons pumpkin pie spice
4 eggs
1/2 cup butter
1/2 cup brown sugar, lightly packed
1/2 cup pecans, chopped fine

Steps:

  • Preheat oven to 350°F.
  • Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter).
  • In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice.
  • Beat with mixer for 1 minute.
  • Add eggs, beat for 2 minutes more.
  • Prepare topping* by melting butter with brown sugar in small saucepan.
  • Remove from heat and add nuts.
  • Pour half of the cake batter into greased bundt pan.
  • Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan).
  • Pour the rest of the cake batter into the pan.
  • Bake cake at 350°F for 45 minutes to 1 hour.
  • Cool in pan on wire rack for 15 minutes, then invert onto plate.
  • When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake.
  • *The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.

Nutrition Facts : Calories 484.6, Fat 26.6, SaturatedFat 7.1, Cholesterol 83.2, Sodium 378, Carbohydrate 59, Fiber 1.1, Sugar 41.4, Protein 4.9

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From bhg.com


EASY PUMPKIN SPICE CAKE RECIPE - DIVAS CAN COOK
2014-11-07 Instructions. Preheat oven to 275 F. Grease and flour 3 round ( 9-inch) cake pans. Set aside. In a large bowl whisk together flour, baking soda and salt. Set aside. In a large bowl cream together sugars and butter. Beat in each egg one at …
From divascancook.com


SPICED PUMPKIN CRUMB CAKE | LIFE MADE SIMPLE BAKES
2021-09-27 WET INGREDIENTS. In a large mixing bowl or the bowl of a stand mixer, beat the oil, sugars, pumpkin puree, sour cream and vanilla extract. When the mixture is smooth, add the eggs one at a time. DRY INGREDIENTS. In a small mixing bowl whisk together the flours, baking soda, baking powder, salt and pumpkin pie spice.
From lifemadesimplebakes.com


PERFECTLY SPICED EASY PUMPKIN CAKE RECIPE - BAKED BY BLAIR
My easy pumpkin cake recipe is perfectly spiced, quick, and paired with delicious cream cheese buttercream frosting! Although summer is by far my favourite time of year, fall is a close second! There’s something about the crisp air and plethora of indulgent holiday meals that has me excited for September 1 each year.
From bakedbyblair.com


BEST EVER PUMPKIN SPICE BREAD - THE BUSY BAKER
2017-11-08 Add the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, ginger, and salt and mix on low speed, just until combined and no streaks of flour are visible. Grease 2 loaf pans with butter and line with parchment paper. Divide the batter evenly between the loaf pans and bake for 55-60 minutes at 350 degrees Fahrenheit or until ...
From thebusybaker.ca


SPICED PUMPKIN TART - SALLY'S BAKING ADDICTION
2021-11-09 Remove tart from the oven and carefully lift the parchment paper (with the weights) out of the tart. Prick holes all around the bottom crust with a fork. Return the tart crust to the oven (on the baking sheet) and bake for 10-12 minutes to help dry out and set the bottom.
From sallysbakingaddiction.com


PUMPKIN CAKE - EASY SPICED LOAF - EVEN BETTER THAN STARBUCKS!
2018-10-02 Grease and line your 23x13 cm loaf tin with baking paper. Mix together the pumpkin, sugars, oil, water, eggs and lemon zest. Beat until combined. In another bowl sift together the flour, baking powder, salt and spices. Add the dry ingredients to the wet ingredients and fold in until just combined.
From tamingtwins.com


PUMPKIN CAKE (BEST EVER!) - CHELSEA'S MESSY APRON
2019-09-03 Instructions. Preheat the oven to 350 degrees F. Generously grease and lightly flour a 10-inch bundt pan. Set aside. Place the canned pumpkin in a large bowl (if you have wet or fresh pumpkin, make sure to drain off excess liquid) along with the white sugar, brown sugar, eggs, oil, and vanilla extract.
From chelseasmessyapron.com


SPICY PUMPKIN FRUITCAKE - WHERE IS MY SPOON
2020-11-28 Chop the apricots (or any larger fruit pieces you are using) and set them aside. Place the soft butter and sugar in a bowl. Mix until creamy. Add the eggs and mix thoroughly. Add the pumpkin puree and mix well. In another bowl, combine the flour, baking powder, soda, cinnamon, allspice, nutmeg, dried ginger, and salt.
From whereismyspoon.co


SPICY PUMPKIN AND APPLE CAKE WITH CREAM CHEESE AND MAPLE FROSTING
2015-10-23 100gm butter (room temperature) 125gm cream cheese. 3 cups of icing sugar. 3 Tbsp maple syrup. a handful of chopped walnuts to decorate. Pre heat the oven to 180 C / 350F and line two 22cm -23cm round cake tins (or one large bundt tin) With an electric mixer beat the eggs and sugar until light and fluffy (about 4 minutes), then add the oil and ...
From drizzleanddip.com


SPICY PUMPKIN BUNDT CAKE RECIPE - APRIL J HARRIS
2021-10-11 The Origins of Spicy Pumpkin Bundt Cake. This Spicy Pumpkin Bundt Cake recipe is from the inimitable Martha Stewart. I’ve made some minor adjustments, like using plain flour instead of cake flour (not easily available in the UK), reducing the salt, and offering the option of using pourable plain yogurt instead of buttermilk. Instead of simply ...
From apriljharris.com


OLD-FASHIONED PUMPKIN NUT LOAF - LIBBY'S®
Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend eggs, pumpkin, granulated sugar, brown sugar, evaporated milk and vegetable oil in large mixing bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts. Step 3. Bake for 60 to 65 minutes or until wooden pick ...
From verybestbaking.com


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