Pumpkin chocolate chip and walnut cake

    Pumpkin chocolate chip and walnut cake


    37 people made this

    About this recipe: A super-delicious, lightly spiced, chocolate chip and walnut cake. The spiced glaze is really the icing on the cake! Serve as dessert or for afternoon tea or elevenses.

    Serves: 12 

    • 225g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 1/2 teaspoons salt
    • 3/4 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 115g unsalted butter
    • 200g caster sugar
    • 2 eggs
    • 185g pumpkin puree
    • 125g plain chocolate chips
    • 90g chopped walnuts
    • Icing
    • 4 tablespoons icing sugar
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
    • 2 tablespoons double cream

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:6hr cooling  ›  Ready in:7hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23xx13cm loaf tin. In a medium bowl, mix flour, bicarbonate of soda, salt, 3/4 teaspoon nutmeg, ginger and cloves. Set aside.
    2. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs. Add flour mixture alternately with pumpkin puree.
    3. Stir in chocolate chips and 2/3 of the walnuts. Pour batter into loaf tin. Sprinkle remaining nuts on top.
    4. Bake at 180 C / Gas 4 for 65 to 70 minutes or until skewer inserted into centre of cake comes out clean. While still warm, drizzle with glaze. Cool for 6 hours before serving.
    5. To make the icing drizzle: In a medium bowl, combine icing sugar, nutmeg and cinnamon. Mix and add enough cream until drizzling consistency.

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