This recipe is from the category of "banal simple." First mix all the dry ingredients (except sugar). When you measure out spices: I have all the spoons were scoops, no slides.

Then whisk the eggs with the sugar for 3-4 minutes.

Add the molasses. In English it is called molasses. I couldn't find an accurate translation. The dictionary says "molasses" or "molasses". So here is a photo of this product.

But this syrup looks inside the jar. It is very thick (2 times thicker honey), and the taste bitter, if it is pure. It is added to various cakes or ginger bread (gingerbread). This syrup is a very interesting scenario: if you overdo it, the taste of the final product will turn out bitter. But when put in moderation, it gives a unique and very pleasant aroma. For this Kaka we need 2 tablespoons - approximately 30-40 ml so, add the syrup to the eggs, then there put the finished pumpkin puree and vegetable oil. It will beat into a soft mousse to obtain a homogeneous mass.

Chop nuts to medium and stir with flour mixture. Flour coats them and so they are better distributed in the dough and won't fall to the bottom. Nuts can be pre-fry, but I did not roasted.

Mix the dry and liquid ingredients together. Pour in a greased form and bake at 180*C. I Have baked for 45 minutes. Let cool for 10 minutes, take out from the mold and enjoy... I told you that it's very simple :-)