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Harvest Loaf Cake Recipe
|Sifted flour||1 1⁄4 Cup (20 tbs) (Pillsbury's Best Flour - Regular Or Instant Blending)|
|Ground cloves||1⁄4 Teaspoon|
|Butter||1⁄2 Cup (8 tbs) (Land O'Lakes)|
|Sugar||1 Cup (16 tbs)|
|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)|
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 mg
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
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.