PUMPKIN POUND CAKE RECIPE
Sometimes simple, uncomplicated things are the best. There are times when I just want to make an old stand-by: something that doesn’t fill up my whole dishwasher with dirty bowls. A cake I can make a day ahead of time and know it will still be moist and delicious. Tender and sweet with chocolate, cinnamon, and nutmeg, it’s perfect for snowy morning get-togethers, afternoon coffee breaks, and late night nibbles.
HOW TO MAKE THE CAKE
- 3 cups flour 1 1/2 teaspoon salt 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves 4 eggs
- 3 cups sugar 1 cup canola oil
- 1 teaspoon vanilla 1 can (15 ounces) pumpkin 8 ounces bittersweet chocolate, chopped, or chocolate chips