Isn’t it magical, after a long Indian summer, the rustle of autumn leaves signals the season of harvest. As day light diminishes and temperatures cool, we retreat indoors intrigued by tempting tastes of comfort foods-soups and chili, warm breads and pies. Thoughts turn to home and nestled in the heart are loving memories. When the days grow shorter we become more grateful for a warm home and close associations. Food can become your Love Language. Let it speak………. by preparing and sharing autumn meals for your family and friends. Bring the Season inside!

Pumpkin, Pumpkin and more Pumpkin!

This recipe combines a few of my favorite things… sweet creamy butter, freshly ground spices, rich dense pure pumpkin, enhanced by the homespun goodness of silky smooth white chocolate all blended together to create this Perfect Pumpkin Pound Cake.

Perfect Pumpkin Pound Cake

• ¾ c. creamy butter
• 1 ½ c. sugar
• 2 eggs
• 1 tsp. rich vanilla
• 2 c. flour
• 1 tsp. baking soda
• ¾ tsp. salt
• 1½ tsp. pumpkin pie spice
• ¾ tsp. cinnamon
• ¾ tsp. nutmeg
• ½ c. buttermilk
• 1 c. pure pumpkin
• 12 oz. chocolate chips

Preheat oven to 350°. With an electric mixer blend together rich creamy butter and sugar until light and fluffy. Add fresh eggs and beat for an additional minute. Fold in rich vanilla. Blend. Shift together flour, salt, soda, pumpkin pie spice, nutmeg and cinnamon. Fold in dry ingredients alternating with buttermilk, add pumpkin and blend completely. Divide cake batter evenly into two small 8-inch bundt pans. Or it may be cooked in 9 inch round cake pans. Heavily spray with cooking spray. Make sure to get all the edges. Top with 8 oz. white chocolate chips on each cake. Bake for 35 minutes. If desired set chocolate aside and melt in microwave for 30 to 60 seconds stirring in between, making sure not to over heat. Generously drizzle melted chocolate on top of cooked bundt cake or 9 inch round (as pictured).