Harvest Loaf Cake Recipes

HARVEST POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
• Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.
• In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.

HARVEST LOAF

Steps:

• Combine flour, baking soda, salt and spices and set aside.
• In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
• To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
• Stir in chocolate chips and 1/2 cup chopped walnuts.
• Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
• Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
• Cool in pan for about 10 minutes, then remove and cool completely on wire rack.

HARVEST LOAF

Steps:

• 1. Preheat oven to 350 degree F. Spray 2 - 9 x 5 loaf pans with non stick cooking spray and then flour.
• 2. In a medium bowl, beat butter until smooth. Add sugar; beat until fluffy. Beat in eggs, one at a time, beating well after each addition.
• 3. Sift together dry ingredients; add to butter mixture alternately with pumpkin, ending with flour mixture.
• 4. Stir in chocolate chips and one cup pecans.
• 5. Spoon into pans evenly. Sprinkle with remaining pecans.
• 6. Bake for 65 - 70 minutes, or until pick comes out clean. Cool for 10 minutes in pans; remove to wire racks.
• 7. Spice glaze: Mix ingredients together until desired consistency is reached.
• 8. Glaze with spice glaze while still warm.