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Phyllis Vaccarelli's Pumpkin Pecan Loaf Cake
This is a specialty of Los Angeles teacher and cooking school owner Phyllis
Vacarelli. I tasted it at her house when visiting in October 1995 and just
had to have the recipe—I know it will immediately become one of your
favorites, too. This is a perfect breakfast or brunch cake, or you can
dress it up for dinner with a scoop of cinnamon or butter pecan ice cream.
Makes 2 9-x -5-x-3-inch loaf cakes, about 15 to 18 servings
| 3 cups plus 2 tablespoons all-purpose flour,
divided |
| 1 cup dark brown sugar |
| 1 cup granulated sugar |
| 1 teaspoon freshly grated nutmeg |
| 1 teaspoon ground cinnamon |
| 1 teaspoon baking soda |
| 1 teaspoon baking powder |
| 1/2 teaspoon salt |
| 1 16-ounce can pumpkin |
| 1/3 cup water |
| 1 cup vegetable oil, such as corn or canola |
| 2 teaspoons vanilla extract |
| 6 large eggs |
| 2 cups (about 8 ounces) pecan pieces, coarsely chopped |
| 1/2 cup (about 3 ounces) dark or golden raisins |
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| 2 9-x-5-x-3-inch loaf pans, buttered and floured |
1. Position rack in the middle of the oven and preheat to 350 degrees.
2. Combine 3 cups of the flour and all other ingredients except pecans
and raisins in bowl of mixer with paddle attachment. Beat 2 minutes on
low speed.
3. Dust the pecans and raisins with the remaining 2 tablespoons flour
and fold into the batter.
4. Pour the batter into the prepared pans. Bake until a toothpick emerges
clean, about 1 hour.
5. Cool in pans 10 minutes, then cool on a rack. Wrap and store at room
temperature or freeze.
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