HARVEST LOAF CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup butter or margarine
  • 1 cup white sugar
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup chopped walnuts
  • 1/4 cup powdered sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 milk or cream

Directions

  • Preheat oven to 350 degrees.
  • Grease and flour a 9x5 inch loaf pan
  • In a medium bowl, mix flour, soda, salt, 3/4 teaspoon nutmeg, ginger and cloves. Set aside.
  • Cream butter and sugar until fluffy, Add eggs and beat well.
  • Add flour mixture alternately with pumpkin
  • Stir in chocolate chips and 1/2 cup of the walnuts.
  • Pour batter into loaf pan. Sprinkle remaining nuts on top.
  • Bake at for 65 to 70 minutes or until toothpick inserted into center of cake comes out clean. While still warm, drizzle with glaze (below).
  • Glaze: In a medium bowl, combine confectioners sugar, nutmeg and cinnamon. Mix and add 1 to 2 teaspoons
  • MY NOTE: I usually double the glaze and make it more of a frosting.
  • Lately, I just add all the walnuts right into the batter, not some on top

Notes

Source of Recipe

from a pamphlet I have had forever

Recipe Introduction

This is a cake I make every Fall. Enjoyed by all

Categories: Cake  Dessert 

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