Recipe#3880

Title: Choc Pumpkin Spice

From: Johnson jmjohnsn@sprynet.com 
 Newsgroups: rec.food.baking 
 Subject: One pot cakes 
 Date: Tue, 25 Aug 1998 14:40:47 -0400 
 Message-ID: <35E3052F.B9F8B1CF@sprynet.com> 

1/2 pound (2 sticks) unsalted butter
 2 cups sugar
 1 pound pumpkin puree, canned or  homemade
 1 tablepoon vanilla extract
 4 eggs
 2 teaspoons baking powder
 1 teaspoon baking soda
 1/4 teaspon salt
 2 teaspoons ground cinnamon
 1 teaspoon ground ginger
 1/4 teaspoon ground cloves
 1/4 teaspoon ground nutmeg
 3/4 cup Dutch-processed cocoa powder
 2 2/3 cups flour
 1 1/2 cups pecan or walnut pieces
 1 cup golden raisins
 Confectioner's sugar (optional)
 Preheat the oven to 350 degrees F.  Grease and flour a 10-inch
 bundt pan or tube pan. In a large heavy saucepan over medium heat,
 melt the butter. Remove from heat and mix in the sugar, pumpkin
 puree, vanilla, and eggs. Add the baking powder and baking soda in
 pinches, breaking up any lumps with your fingers. Stir in thoroughly.
 Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa. Stir
 in the flour, just until blended, then the nuts and raisins. Pour
 and scrape the batter into the pan. Smooth the top. Bake for 45
 minutes.  Cool in the pan on a rack for 10 minutes. Remove from
 the pan and cool on the rack for about 15 minutes more. When cool,
 dust top with confectioners' sugar, if desired.