Pumpkin Chocolate Chip Cake with Spiced Glaze

This recipe was originally prepared by my aunt Andy Lyons who made it for me each year as I was growing up in Concord, New Hampshire. It became an annual Thanksgiving tradition that I always looked forward to. As I grew older, married, and moved away, I began preparing it for myself and then for my own children. I’ve adapted the recipe a little over the years adding a little more pumpkin for a moister texture and, as a chocoholic, adding both white and semisweet chocolate chips. I also like to microwave a slice for 15 seconds before serving so the chocolate is warm and melted.

Pumpkin Chocolate Chip Cake with Spiced Glaze
(Makes 1 loaf)

• 1-3/4 cup flour
• 1 teaspoon soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 cup canned pumpkin
• 3/4 to 1 cup chocolate chips (mix white chocolate chips, if desired)
• 3/4 cup chopped pecans

Preheat oven to 350 F. Grease 9×5 loaf pan.

Combine flour, soda, salt and spices. In separate larger bowl, beat butter, gradually add sugar, beat well. Blend in eggs. At low speed, add dry ingredients alternating with pumpkin, beginning and ending with dry ingredients. Stir in chocolate chips and nuts. Turn into loaf pan and bake for 65 to 75 minutes or until done. Drizzle with glaze, add additional chopped pecans to top. Let stand at least 6 hours before slicing.

Spiced Glaze:

• 1/2 cup confectioners’ sugar
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 to 2 tablespoons heavy cream

Combine confectioners’ sugar, nutmeg, and cinnamon. Blend in cream to desired glaze consistency.

Apple Butter

Apple Butter
(Makes about 10 ½-pint jars)

• 4 pounds apples
• 1 1/2 cups apple cider
• 1/2 cup apple cider vinegar
• 1 1/2 cups white sugar
• 1 1/8 cup packed brown sugar
• 1/2 tablespoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg

Sterilize jars and lids in boiling water for 10 minutes. (Prepare lids according to manufacturer directions.) Remove stems from apples cut into quarters (without peeling). In large pot, combine apples, cider, and vinegar. Bring to boil and cook until fruit is soft. Press fruit through colander or strainer. Cook pulp with sugars and spices for about 20 minutes, stirring frequently. To test if it’s done, remove a spoonful of butter mixture and set aside to cool for 2 minutes. If butter remains mounded on the spoon, it’s done. Pour hot apple butter into jars. Leave ¼ inch space at top. Place screw bands and lids on jars and process jars in boiling water bath canner for 5 minutes. Remove jars and cool. Label and date each jar. Jars can be stored up to one year in cool area, out of sunlight.