A family classic, Harvest Loaf Cake was presented at every special occasion in my home growing up. It ushered in happy times and carries memories of my mother at her most contented, serving her beloved Harvest Loaf cake to family and friends gathered around her long table, a full table of satisfied faces and the grand finish of sweet pumpkin/chocolate and shiny cinnamon glaze.
- Makes 2 loaves
- 3-1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon slat
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 4 eggs
- 2 cups sugar (less 4 Tablespoons)
- 1-1/2 cups canned pumpkin plus 3 Tablespoons
- 1-3/4 cups chocolate chips (semi-sweet)
- 1-1/2 cups walnuts chopped, optional (reserve 1/4 cup for top of cakes)
Mix dry ingredients in 1 bowl.
In large mixing bowl add eggs, gradually add sugar. Mix after each addition.
Add dry ingredient mix (flour) alternately with pumpkin, beginning and ending with flour. Add chocolate chips and walnuts. Stir to mix.
Grease 2 loaf pans with canola oil. Pour batter into loaf pans and top with reserved walnuts. Bake 350 degrees for 65-75 minutes or until toothpick comes out clean.
Cool cakes completely. Remove from loaf pans. Then glaze.
1 cup powdered sugar
1/4 teaspoon cinnamon
1-2 Tablespoons milk to consistency.
Drizzle over cooled cakes. Garnish with Maraschino cherries cut in half (well-drained).
Much beloved family recipe, originally found in a magazine.