Pumpkin Spiced Karithopita: Traditional Greek Walnut Cake meets Traditional American Fall Flavors
The Thanksgiving holiday is upon us and with it a collection of pumpkin themed recipes. Pumpkin bread, cookies, and whoopie pies are some of my favorites. One of my new favorites this fall is this easy to make Pumpkin Spiced Karithopita.
Traditional Karithopita (kah-ree-THOH-pee-tah) is a Greek walnut cake that is soaked in honey syrup. Because of the sweet and cinnamon-spiced aroma this cake gives off during baking it has been said that it is traditionally made to welcome someone new into your home.
Whether true or not, this delicious cake is sure to be a great addition to your holiday dessert table!
- 2 cups powdered sugar
- 2 cups Bisquick mix
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup puréed pumpkin
- 1 cup corn oil
- 1 cup milk
- 1 tablespoon vanilla extract
- 2 cups walnuts, finely chopped
- 6 eggs, separated
- 1.5 cups water
- 1.5 cups sugar
- .5 cups honey
- Preheat oven to 350 degrees. Spray the bottom and sides of a 9x13” glass baking pan with non-stick spray and set aside.
- In a large bowl, combine powdered sugar, Bisquick, baking powder, cinnamon, and pumpkin pie spice. Whisk to combine. In a separate bowl, combine pureed pumpkin, corn oil, milk and vanilla extract. Mix to combine. Add dry ingredients to the wet ingredients and stir to combine. Add the walnuts and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until fluffy. Add the egg yokes and stir to combine. Add the eggs to the mixture and combine thoroughly.
- Bake for 35-45 minutes until an inserted toothpick comes out clean.
- While the cake is baking, prepare the honey syrup: In a small sauce pan, combine water, sugar and honey.
- Bring to a boil, and simmer for 10 minutes. Set aside and allow to cool.
- Once the cake is finished baking, remove from oven and pour the syrup over the hot cake. Allow to cool completely before cutting into long strips and diagonally to form diamonds.
©2016 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!