Ingredients
2 ½ cups wheat flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, beaten
2 cups pumpkin
4 teaspoons orange zest
½ cup orange juice (about 1 large orange)
½ cup olive oil
1 teaspoon vanilla
1 cup chopped pecans
1 cup dark (semisweet) chocolate chips
Preparation
Preheat oven to 350 degrees. Prepare Bundt pans with oil and flour. Mix dry ingredients in a small bowl. Mix wet ingredients in a large bowl. Stir dry ingredients into wet ingredients just until batter is moist. Stir in pecans and chocolate chips. Pour batter into prepared Bundt pans, smoothing tops. Bake 50-60 minutes. Let cool 10 minutes. Gently turn over and remove cakes. Sprinkle tops of cakes with confectioners’ sugar.
Bake 18 to 25 minutes if using 6 mini Bundt pans. Can also be made in two 9x5-inch loaf pans for 50-60 minutes.
