Saturday, October 23, 2010

Pumpkin-Chocolate Chunk Pound Cake


I can't believe it's been a year since I joined The Cake Slice Bakers.  I've enjoyed baking with this wonderful group of women from around the world, some of whom have become very dear friends of mine.  It was because of The Cake Slice Baker's that I discovered and fell in love with the Southern Cakes cookbook by Nancie McDermott.  It has become one of my favorites.

But a new year has begun with the CSB's and that means that we will now be baking from a new book...Cake Keeper Cakes by Lauren Chattman.  Earlier this year, I received this book as part of a Cookbook Swap from fellow Cake Slice Baker Monica of Lick the Bowl Good.

The first recipe from Cake Keeper Cakes is a Pumpkin-Chocolate Chip Pound Cake.  A moist cake studded with chocolate chips and chopped pecans.  I only made two small changes in the recipe.  I substituted chunks of Carlos V chocolate bars for the chocolate chips and used pecans instead of walnuts.

I would never have thought to combine pumpkin with chocolate, but in this cake they really worked well together.  And I can't wait to make this recipe again.   

Pumpkin-Chocolate Chip Pound Cake
(from Cake Keeper Cakes by Lauren Chattham)

Ingredients:

  • 1-3/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Pinch nutmeg
  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 1 cup chocolate chips (I used Carlos V chocolate bars)
  • 1 cup chopped pecans


Directions:
Preheat the oven to 350F.  Coat the inside of a 9 x 5-inch loaf pan with non-stick cooking spray and dust with flour.  Combine the flour, baking soda, baking powder, cinnamon, salt, cloves and nutmeg in a medium mixing bowl; set aside.



In a large mixing bowl, cream together the butter and sugar with an electric mixer on medium-high speed until fluffy, scraping the bowl occasionally.



With the mixer on medium-low speed, add the eggs one at a time, scraping the sides of the bowl after each addition.  Stir in the pumpkin puree, vanilla and milk.



Turn the mixer to low speed and add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.



Stir in the chocolate chips and walnuts (or pecans).



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 center 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 the rack to cool completely.





Enjoy!!!




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20 comments:

  1. Looks like a delicious cake. Will try this recipe. Have a wonderful weekend.

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  2. I see you finally found some pumpkin! It's much lighter than I expected...interesting.

    Your cake looks great and I like your changes. I wish I had used pecans instead of walnuts too.

    I'm glad we're baking through this book this year :-)

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  3. Yay! Yo finally got this up! Did I ever mention how much I love and envy the sugar you bake with? Its so pretty! Too bad its not available here in the states, sooo jealous! My husband was disapointed I omitted the nuts, I'll have to remake the cake so he stops complaining!

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  4. Mmmm, your cake looks lovely and light inside. Love it.

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  5. That looks perfect! Loving the Halloween bowl :)

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  6. This looks great. I'm trying it today!

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  7. Leslie, I totally forgot you received this cookbook from my swap. How awesome is that! I was thinking about pecans instead of walnuts. Maybe next time.

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  8. such a great sounding cake, think the pumpkin with chocolate would be awesome, and like to use pecans myself ... yep, nice Halloween bowl

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  9. Leslie,
    my tube pan is interchangeable with a flat base to make a round tin!

    Over the weekend I got myself a 8"x4" loaf tin, a 12 cup muffin pan and a brownie pan! But could not find any smaller round tins for Victornian Sponge cake.

    Gonna make this recipe again with raisins instead of nuts (cos I ran out of!) sometime this week!

    You have an interesting and highly informative blog!

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  10. Love the fact that you used pecans and milk chocolate - I'll try those changes next time!

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  11. I wouldn't have guessed the pumpkin-chocolate thing, either, but my futurewife made a similar recipe in muffin form this weekend and it was outstanding! I love learning crazy flavor combinations like that ... and this looks awesome, by the way ...

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  12. this looks delectable! I am most definitely making it and i'll let you know what i think!

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  13. This looks really good! I am visiting from the newlyweds. :) What are Carlos V chocolate bars?

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  14. This looks wonderful! A great gift around Halloween and Thanksgiving!

    Glad to have found your site!

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  15. Oh yum, I bet the moist fresh pumpkin was just perfect in this.

    Thanks for joining the pumpkin linkup.

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  16. I am another who wondered about the chocolate and pumpkin together, but it really worked well. Your cakes looks delicious.

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  17. Leslie, Love your cooking recipes and Pic's they make me hungry every time I see them, I would like to know if you have a recipe for Empanada's de callabasa/Camote?

    Thanks

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  18. I just love you so much for giving me these pumpkin ideas, Im making my list for the store now and this one will be up for tomorrows baking.

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  19. omg, ANOTHER amazing pumpkin recipe?? what else is in your treasure trove of pumpkin recipes?!? pasta with pumpkin sauce? pumpkin scones? do share!! like amanda, i am so loving your pumpkin recipes.

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  20. Hola Leslie!
    Es primera vez que entro a tu blog y es fabuloso. No se en que parte de Mexico estes pero todas tu comidas me recuerdan mi querido Michoacan. Thank you sooooo much for sharing and explaining the recipes. Saludos!!!

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