Chocolate chunk and walnut tea cake

1 loaf

Ingredients

Quantity Ingredient
1¼ cup Unsifted all-purpose flour
¼ cup Plus 2 tablespoons unsifted cake flour
1 teaspoon Baking powder
¼ teaspoon Salt
2 Bars (3 oz each) bittersweet bar chocolate*; cut into small chunks
¾ cup Chopped walnuts
8 tablespoons Unsalted butter; softened
¾ cup Granulated sugar
¼ cup Light brown sugar
2 Extra-large eggs
1 teaspoon Vanilla extract
⅔ cup Milk

Directions

*Such as Lindt "Excellence" or Tobler "Tradition" Preheat the oven to 350F. Butter and flour a 9x5x3-inch loaf pan.

Sift together the all-purpose flour, cake flour, baking powder and salt. Toss the chocolate chunks and walnuts with 1 tablespoon of the sifted mixture.

Cream the butter in the large bowl of an electric mixer on moderate speed for 3 minutes. Add the granulated sugar and beat on moderately high speed for 2 minutes. Add the light brown sugar and continue beating for 1 minute longer. Beat in the eggs, one at a time, blending well after each addition. Beat in the vanilla extract. On low speed, add half of the sifted ingredients, the milk, then balance of the sifted ingredients, mixing just until the particles of flour are absorbed. Stir in the chocolate chunks and walnuts.

Pour and scrape the batter into the prepared pan. Bake the cake for 55 minutes to 1 hour, or until nicely risen and a wooden pick inserted into the cake emerges clean and dry. The baked cake will pull away slightly from the sides of the pan.

Cool the cake in the pan on a rack for 3 to 4 minutes, invert onto another rack and turn rightside up. Cool completely. Store in an airtight container.

from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 03-25-95

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