The Cake Slice : Pumpkin Chocolate Chip Pound Cake

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This month The CXake Slice Group is starting a new book from which we chose this cake as our first cake.

As a pose to a few others I baked with the group this is a very simple and fast cake to make, and it's very good too ! Please visit the other bakers as well.

Recipe:

October’s Cake: Pumpkin Chocolate Chip Pound Cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)

Ingredients

1¾ cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp salt

¼ tsp ground cloves

Pinch nutmeg

½ cup (1 stick) unsalted butter, softened

1¼ cups sugar

3 eggs

1 cup canned pumpkin puree

1 tsp vanilla extract

1/3 cup milk

1 cup semisweet chocolate chips

1 cup chopped walnuts

Method

Heat the oven to 350F. Coat the inside of a 9 x 5 inch loaf pan with nonstick cooking spray and

dust with flour.

Combine the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a

medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on

medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or

twice as necessary.

With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides of

the bowl after each addition. Stir in the pumpkin puree and vanilla. Stir in the milk.

Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides

of the bowl after each addition. Stir in the chocolate chips and walnuts.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the

cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, 55

minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack and then

turn it right side up on a rack to cool completely.

Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator,

wrapped in plastic for up to 1 week.