Pumpkin Cake with Pecans and Dark Chocolate Chunks

My sister travelled to St. Louis, Missouri last year to celebrate American Thanksgiving with her in-laws.  She got to indulge in many wonderful Thanksgiving traditions and ate a lot of delicious food made with pumpkin.  When she came back she treated us to one of her favourite recipes shared by our lovely Layla.  We have tried making this cake in so many ways and I absolutely love the combination of pumpkin cake with dark chocolate and pecans.  This recipe has now become a staple recipe in my kitchen.  I have sent a couple of batches as house warming treats to our friendly neighbours that have moved into the new residential community that we became part of over a year ago; I make sure to send over a fresh baked batch to my sister-in-law, it happens to be my nephew’s favourite cake; and it is always a wonderful treat for our guests over a weekend brunch.

Hope you enjoy this recipe as much as we do in our family.

Sahtein!!

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Pumpkin Cake with Pecans and Dark Chocolate Chunks

December 3, 2016

  • Prep Time: 15 mins
  • Cook Time: 1 hr

Ingredients

1 can (425g) pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

1 1/2 cups sugar

3 1/2 cups all-purpose flour

2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon powder

1 tsp. nutmeg powder

1/2 tsp. cloves powder

1/4 tsp. ginger powder

75 grams 85% Lindt chocolate, chopped

1/2 cup pecans, roughly chopped

Topping

25 grams Lindt chocolate, chopped

1/4 cup pecans, roughly chopped

Directions

1Pre-heat oven to 175 degrees Celsius.

2In a medium sized, sift flour, nutmeg powder, cinnamon powder, cloves powder, baking soda, and salt together.

3In a mixing bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. Combine the dry ingredients with the wet ingredients and mix with a hand or stand mixer for about three minutes. Don’t over mix the batter, as not to take the air out the dry mixture.

4With a spatula, fold in the chocolate and pecans.

5Evenly pour the batter into two well greased and flour dusted loaf pans. Evenly sprinkle chopped chocolate and pecans over the batter

6Bake in the oven for about 60 minutes. At 60 minutes, insert a toothpick in center to make sure it comes out clean.

7Allow to cool for about 10 to 20 minutes before serving. I love eating this cake when it is still warm with a cup of freshly brewed aromatic Iranian tea.

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