Pumpkin Spice Loves
List of Ingredients
2 cups coarsely chopped walnuts
3 cups flour
2 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
1 teaspoon vanilla
4 eggs
1 15 ounce cans pumpkin
1/2 cup milk
1/4 cup maple flavored syrup
1 cup whipping cream
1/2 teaspoon nutmegRecipe
Butter 2- 8x4x2 or 9x5x3 inch loaf pans. Place nuts in bottom of prepared pans; set aside. Stir together flour, baking powder, cinnamon, 3/4 teaspoon nutmeg, soda and salt. Set aside.
In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugars and vanilla; beat 1-2 minutes or till well combined. Add eggs, 1 at a time, beating just till combined after each addition. (Mixture may looked curdled.) Beat in pumpkin. Add flour mixture and milk alternately, beating on low speed till well blended after each addition; scrape sides of bowl. Pour batter into prepared pans and smooth tops with a rubber spatula. Bake in a 350 degree oven about 1 hour or till toothpick comes out clean. Cool loaves in pans on wire racks, nut side up. Store in an airtight container in a cool place up to 2 days.
To serve, place cakes, nut side up, on a serving plate. Brush tops with 2 tablespoons of the syrup, and nutmeg, just till stiff peaks form. Serve the cream in a bowl with the cake. Makes 2 loaves.
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