| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Chocolate, Desserts |
10 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Pumpkin pie spice — * see |
|
|
Note |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Margarine |
| 1 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 3/4 |
c |
Pumpkin puree |
| 3/4 |
c |
Semisweet chocolate chips |
| 3/4 |
c |
Black walnuts — finely |
|
|
Chopped |
|
|
Spicy glaze: |
| 1/2 |
c |
Powdered sugar |
| 1/8 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 2 |
tb |
Light cream |
INSTRUCTIONS
* If pumpkin pie spice is not available, use 1 teaspoon cinnamon, 1/2
teaspoon nutmeg, 1/4 teaspoon each of ginger and cloves.
1. Grease bottom and sides of 9 x 5 x 3-inch loaf pan. Set oven to 350
degrees. 2. Combine flour with soda, salt and pumpkin pie spice. 3. Cream
margarine in large mixing bowl. Gradually add sugar and cream at high speed
of mixer until light and fluffy. Blend in eggs; beat well. 4. Turn mixer to
low speed and add dry ingredients, alternating with pumpkin. Begin and end
with dry ingredients; blend well after each addition. 5. Stir in chocolate
morsels and 1/2 cup finely chopped walnuts. 6. Pour into prepared pan and
sprinkle with remaining walnuts. Bake for 65-75 minutes or until cake
springs back when lightly touched in center. Cool, then glaze with spice
glaze.
SPICE GLAZE: Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg and 1/8
teaspoon cinnamon. Blend in 1-2 tablespoons light cream until the
consistency desired (should be thin).
Recipe By : Jo Anne Merrill/Bobb1744
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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