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Prep Time: 20 Minutes Cook Time: 43200 Minutes |
Ready In: 43220 Minutes Servings: 4 |
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Moist, rich, tasty - nice way to use up that left over pumpkin (works well with banana too)From: The Cake Bible, by Rose Levy Beranbaum Ingredients:
1 1/4 cups sifted cake flour |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon ground cloves |
1/4 teaspoon salt |
1/2 cup coarsely chopped toasted walnuts |
2 large eggs |
3/4 cup light brown sugar |
3 ounces safflower oil |
2 tablespoons walnut oil |
1 cup fresh pumpkin puree or 1 cup canned pumpkin puree |
1 ounce bittersweet chocolate |
1 ounce milk chocolate candy bar |
1 tablespoon walnut oil |
Directions:
1. CAKE.
2. Preheat oven to 350°F.
3. In a small bowl combine the flour, soda, spices, and walnuts and whisk to blend.
4. In a large mixing bowl, beat the eggs, sugar, and oils for 2 to 3 minutes or until very smooth.
5. Add the pumpkin and beat just until smooth.
6. Add the flour mixture and beat until completely moistened.
7. Scrape the batter into the prepared pan (6-cup baby Bundt pan or loaf pan, greased and floured.) and bake 30 minutes or until cake tester comes out clean.
8. Cool.
9. GLAZE.
10. Break the chocolates into squares and place in the top of a double boiler.
11. Add the oil and place over very hot but not simmering water on low heat.
12. The water must not touch the bottom of the double boiler insert.
13. Remove the double boiler from the heat and stir until the chocolate begins to melt.
14. Stir until smooth.
15. Drizzle over cake.
16. May be store 1 week at room temperature.
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