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HARVEST LOAF CAKE Recipe

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This recipe for HARVEST LOAF CAKE is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

TOPPING
Ingredients:  
Ingredients:  
1/2 CUP SHORTENING
1 CUP SUGAR
2 EGGS
3/4 CUP COOKED OR CANNED PUMPKIIN
3/4 CUP CHOCOLATE CHIPS
3/4 CUP CHOPPED NUTS
1 3/4 CUPS FLOUR
1 TSP. SODA
1 TSP. CINNAMON
1/2 TSP. NUTMEG
1/4 TSP. GINGER
1/4 TSP. CLOVES
Directions:
Directions:
350º 9X5" LOAF PAN

USING THE BOTTOM OF THE BAKING PAN AS A TEMPLATE, CUT A PIECE OF WAXED PAPER TO PUT IN THE BOTTOM OF THE PAN. CREAM SHORTENING AND SUGAR. ADD EGGS AND BEAT WELL. ADD DRY INGREDIENTS ALTERNATELY WITH PUMPKIN BEGINNING AND ENDING WITH DRY INGREDIENTS. ADD CHIPS AND NUTS.
PLACE WAXED PAPER IN BOTTOM OF PAN AND POUR IN THE BATTER. BAKE FOR 65-70 MINUTES OR UNTIL TOOTHPICK POKED IN THE CENTER COMES OUT CLEAN. REMOVE FROM PAN. DRIZZLE WITH TOPPING.
 

TOPPING
Ingredients:  
Ingredients:  
1/2 CUP POWDERED SUGAR
1/8 TSP. CINNAMON
1/8 TSP. NUTMEG
2 TBSP. CREAM
Directions:
Directions:
DRIZZLE OVER CAKE. WHEN COOLED, COVER AND LET STAND OVERNIGHT BEFORE SERVING.
Number Of Servings:
Number Of Servings:
1 LOAF
Personal Notes:
Personal Notes:
Another one of Gramma Todd's great finds.

 

 

 

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