Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1/2 lb (2 sticks) unsalted butter
- 2 c. sugar
- 1 lb pumpkin puree, canned or possibly homemade
- 1 Tbsp. vanilla extract
- 4 x Large eggs
- 2 tsp baking pwdr
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp grnd cinnamon
- 1 tsp grnd ginger
- 1/4 tsp grnd cloves
- 1/4 tsp grnd nutmeg
- 3/4 c. Dutch-processed cocoa pwdr
- 2 2/3 c. flour
- 1 1/2 c. pecan or possibly walnut pcs
- 1 c. golden brown raisins Confectioner's sugar (optional)
Инструкции
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan or possibly tube pan. In a large heavy saucepan over medium heat, heat the butter.
- Remove from heat and fold in the sugar, pumpkin puree, vanilla, and Large eggs.
- Add in the baking pwdr 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 till blended, then the nuts and raisins. Pour and scrape the batter into the pan. Smooth the top. Bake for 45 min. Cold in the pan on a rack for 10 min. Remove from the pan and cold on the rack for about 15 min more. When cold, dust top with confectioners' sugar, if you like.
