Pumpkin Chocolate Chip Pound Cake



This was my first cake with the Cake Slice Bakers and it was amazing! Let me say that when I joined the cake slice bakers I thought it was a cool concept, a group of bloggers baking cakes together. But I didn't quite understand the purpose, I mean there are no prizes for best cake or anything. Still I thought it sounded fun so I went ahead and did it. Now I see that the goal (for me at least) is to get me out of my comfort zone. I probably wouldn't have ever made this, I'm not a huge pumpkin person and the ingredient list seemed a little long however most of it was stuff I had on hand at home. I am so glad I did end up making it though, it was exceptional. It's a very moist, dense, melt in your mouth kind of cake. I ended up selling most of the slices at a bake sale.





Makes one 9 by 5 inch loaf cake



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.