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Chocolate Pumpkin Spice Cake
This very
moist, smooth cake combines the typical flavor of pumpkin
pie with the sensual charms of chocolate.
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1/2
pound (2 sticks) unsalted butter |
1
tablespoon vanilla extract |
1
teaspoon baking soda |
1
teaspoon ground ginger |
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2 cups
sugar |
4 eggs |
1/4
teaspoon salt |
1/4
teaspoon ground cloves |
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1
pound pumpkin puree, canned or homemade |
2
teaspoons baking powder |
2
teaspoons ground cinnamon |
1/4
teaspoon ground nutmeg |
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3/4
cup Dutch-processed cocoa powder |
2 2/3
cups flour |
1 1/2
cups pecan or walnut pieces |
1 cup
golden raisins
powdered sugar (optional) |
Preheat the oven to 350F. Grease and flour a 10-inch Bundt pan or tube
pan. In a large heavy saucepan over medium heat, melt the butter.
Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.
Add the baking powder and baking soda in pinches, breaking up any lumps
with your fingers. Stir in thoroughly. Stir in the salt, cinnamon, ginger,
cloves, nutmeg, and cocoa. Stir in the flour, just until blended, then the
nuts and raisins. Pour and scrape the batter into the pan. Smooth the top.
Bake for 45 minutes. Cool in the pan on a rack for 10 minutes. Remove from
the pan and cool on the rack for about 15 minutes more. When cool, dust
top with powdered sugar, if desired.
Debi
Brockamp
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