Monday, November 22, 2010

Pumpkin & Chocolate Chip Bundt Cake

My mother-in-law made her own pumpkin pie filling and then brought us a loaf of pumpkin bread that she made!  This inspired me to make my own and I must admit I used canned pumpkin (despite my best intentions to make my own from the pie pumpkins that we got from Cooper's CSA Farm & Maze).  This was such an incredibly easy, delicious and moist cake that we just gobbled it up!!!

4 eggs
2 cups granulated sugar
1 1/4 cups vegetable oil
1 cup fresh or canned pumpkin
1 tsp real vanilla extract
2 tsp ground cinnamon
1/8 tsp ground cloves or ground allspice
1/4 tsp salt
2 tsp baking soda
2 tsp baking powder
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 cups walnut pieces or chocolate chips

  • Preheat oven to 350F degrees. Grease and flour a 10" bundt pan or tube pan.
  • In a large mixing bowl, mix the eggs with a large fork until well blended.  Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
  • Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly.
  • Stir in the whole wheat and all-purpose flours just until blended. Stir in the walnuts or chocolate chips.
  • Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
  • Cool in the pan on a rack for 10 minutes. Invert, remove the pan, and cool on the rack for about 15 minutes more.
  • ENJOY!

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