Wednesday, October 20, 2010

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.



14 comments:

Jennifurla said...

Great book, and if you wouldnt mind passing a slice over here :)

Brownieville Girl said...

Looks lovely Natalia.

thedaintyapron said...

Looks great! Are my eyes playing tricks on me or is the loaf longer than 9"?

The Blonde Duck said...

Pound cake and pumpkin? Be still my heart!

Anna said...

Looks great! We enjoyed the cake too; you're right, the recipe is nice and straight forward.

Maranda said...

I second thedaintyapron. That cake looks super long! Glad you enjoyed it!

Felice said...

Ciao Natalia. Your cake looks wonderful.

Katie said...

Your cake looks yummy. Thanks for baking with us

Caroline said...

A delicious-looking cake. Welcome to The Cake Slice.

Rosa's Yummy Yums said...

I love pound cakes! That one must be delicious. Nice book.

cheers,

Rosa

Monica H said...

That is a long looking loaf! That just means more cake to go around :-)

elra said...

Magnificent cake Natalia, I haven't had any luck making a good pound cake.

bella (roz) said...

Hi Natalia, I did not make this month's cake so it is nice to see how yours turned out! Thank you again for sharing your Crispy Zucchini and Potato Cakes last week on my Fresh Friday/Seasonal Saturday get-together. I featured it as one of the best fresh recipes that were shared last week on today's post. I hope you can stop by and share this or another great recipe for us! Ciao, Roz

Elle said...

It is simple and fast, but a nice cake, too. Ciao!