Cake Central › Recipes › Harvest Loaf Cake

Harvest Loaf Cake

Fill your house with the happy aroma of autumn. If you don't have cream, you may substitute milk.

Harvest Loaf Cake

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 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 confectioners' sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 2 tablespoons heavy cream

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). 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.

2 In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs. 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.

3 Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until toothpick inserted into center of cake comes out clean. While still warm, drizzle with glaze. Cool for 6 hours before serving.

4 to make the glaze: In a medium bowl, combine confectioners sugar, nutmeg and cinnamon. Mix and add 1 to 2 teaspoons cream until drizzling consistency.

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Cake Central › Recipes › Harvest Loaf Cake