Categories: Cake, Dessert, Pumpkin

Ingredients

• 2 1⁄3; cups packed dark brown sugar
• 1 1/2 cups canola oil (or other neutral vegetable oil)
• 1 cup canned pumpkin puree
• 3 eggs
• 3 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 2 1⁄3; teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 cup chocolate chips
• 1⁄3; cup chopped walnuts
• powdered sugar

Directions

1. Preheat oven to 350°; grease and flour a 10-12 cup Bundt pan.

2. Place 2 cups brown sugar in a large bowl; break up any lumps.

3. Add the oil, pumpkin puree, and eggs; whisk together until smooth.

4. Sift the flour, baking soda, 2 teaspoons cinnamon, ginger, cardamom, and cloves over the pumpkin mixture.

5. Add the chocolate chips and fold until the batter is evenly mixed and no streaks remain.

6. In a small bowl, combine the remaining 1/3 cup brown sugar and remaining 1/4 teaspoon cinnamon with the walnuts.

7. Rub together with your fingertips until well blended.

8. Pour half of the pumpkin batter into the prepared pan.

9. Sprinkle the walnut mixture over the top of the batter, trying to keep it in the center.

10. Cover with the remaining batter.

11. Bake for 60-70 minutes, until a pick comes out clean.

12. Let cake cool in the pan for about 10 minutes.

13. Then turn the cake onto a rack to cool completely.,.

14. Sprinkle with powdered sugar, if desired.

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