You are here

Harvest Loaf Cake

admin's picture
  Sifted flour 1 1⁄4 Cup (20 tbs) (Pillsbury's Best Flour - Regular Or Instant Blending)
  Soda 1 Teaspoon
  Cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Butter 1⁄2 Cup (8 tbs) (Land O'Lakes)
  Sugar 1 Cup (16 tbs)
  Eggs 2
  Pumpkin 3⁄4 Cup (12 tbs) (Canned Or Cooked)
  Semi sweet chocolate morsels 3⁄4 Cup (12 tbs) (Nestle's)
  Finely chopped diamond walnuts 3⁄4 Cup (12 tbs)

Grease bottom of 9x5x3-inch pan.
Combine flour with soda, salt and spices.
Cream butter in large mixing bowl.
Gradually add sugar; cream at high speed of mixer until light and fluffy.
Blend in eggs; beat well.
At low speed add dry ingredients alternately with pumpkin; begin and end with dry ingredients.
Blend well after each addition.
Stir in chocolate morsels and 1/2 cup walnuts.
Pour into pan.
Sprinkle with 1/4 cup walnuts.
Bake at 350° for 65 to 75 minutes until cake springs back when touched lightly in center.
Drizzle with Glaze.
Let stand 6 hours before slicing.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3496 Calories from Fat 1667

% Daily Value*

Total Fat 189 g290.5%

Saturated Fat 88.8 g444.1%

Trans Fat 0 g

Cholesterol 664.9 mg221.6%

Sodium 2497.5 mg104.1%

Total Carbohydrates 423 g140.9%

Dietary Fiber 15.8 g63.3%

Sugars 277.2 g

Protein 44 g87.1%

Vitamin A 194.9% Vitamin C 15.3%

Calcium 23.8% Iron 71.9%

*Based on a 2000 Calorie diet

Harvest Loaf Cake Recipe