Sunday, October 16, 2011

Pumpkin Cake and Partylite

I made this recipe about 1 year ago and I didn't get a chance to photograph the cake.  It is that time of year when everyone is baking pumpkin and apple recipes, and I'm no different.  I decided to make the cake again for my partylite party. 

My friend sells partylite and if you are interested in placing an order check out her website.  It's important to support the women in your life and their businesses. Check it out. Partylite .

Anyway, back to the cake. It seems like I had to bake it for 65 minutes and put foil around the edges to prevent them from getting too dark.

The recipe is from Dying for Chocolate.
1 3/4 cup unbleached all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/4 cup sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350F. Butter and flour 9x5x2 1/2" metal loaf pan

Sift first 5 ingredients into medium bowl.  Using electric mixer, beat butter in large bowl until smooth.  Gradually beat in sugar, then beat in eggs 1 at a time.  Beat in pumpkin and vanilla.  Beat dry ingredients into pumpkin mixture alternately with milk.  Stir in chocolate chips and nuts.  Transfer batter to prepared pan.

Bake until tester inserted into center comes out clean, about 55-60 minutes.  Cool in pan on rack 15 minutes.  Turn cake out onto rack, cool completely.  (Can be made 2 days ahead.  Wrap in plastic; store at room temperature.)

So moist and delicious with chocolate and nuts in every bite.


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