Pumpkin Chocolate Chip Pound Cake

This is my first cake baking along with The Cake Slice Bakers. The Cake Slice Bakers is a baking group that bakes from a different cookbook each year, and every month we try out a new cake from the book. This year it is Cake Keeper Cakes by Lauren Chattman, and October's Cake is Pumpkin Chocolate Chip Pound Cake. Click here to see the Cake slice bakers blogroll

Give this cake a try, and you will not be disappointed.

Pumpkin Chocolate Chip Pound Cake
Recipe from Cake Keeper Cakes by Lauren Chattman

Ingredients:

1 3/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
pinch nutmeg
1/2 cup unsalted butter, softened
1 1/4 cups sugar
3 eggs
 1 cup canned pumpkin puree
1 tsp vanilla extract
1/3 cup milk
1 cup semi sweet chocolate chips
1 cup chopped walnuts

 Method:

Heat the oven to 350. Coat the inside of a 9 x 5 inch loaf pan with nonstick cooking spray ( I used a bunt pan)

Combine the flour, baking powder, baking soda, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluff, about 3 minutes.

With the mixer on medium low speed, add the eggs, one at a time, scraping down the sides after each addition. Stir in the pumpkin and vanilla. Stir in the milk.
Turn the mixer to low speed and add the flower mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. Stir in the chocolate chips and walnuts.

Scrape the batter in the prepared pan and smooth the top with a rubber spatula. Bake the cake about 55 minutes to an hour or until a toothpick comes out clean.

Let the cake cool in the pan fro 5 minutes, invert it onto a wire rack and then turn it right side up to cool completely. Store uneaten cake in a cake keeper at room temperature for up to 3 days, or in the refrigerator wrapped in plastic for up to one week.