Friday, October 9, 2015

Pumpkin Pound Cake

Jennifer S.

Pumpkin goodness in a delicious, moist cake. This simple pound cake recipe uses pumpkin pie spice and the convenience of canned pumpkin to create the flavors of fall.


Pound Cake

3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tsp baking soda
1 tsp salt
2 teaspoons pumpkin pie spice (1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cloves)

Sift all dry ingredients together and set aside.

2 cups sugar
1 cup butter, softened
1/2 cup vegetable shortening, softened
3 large eggs
1 tsp vanilla
15 oz. canned pumpkin (not pie mix)
3/4 cup milk

Combine sugar, butter, and shortening in bowl. Beat at medium speed, scraping bowl often, until creamy and light in color. Continue beating, adding eggs one at a time, until well mixed. Add vanilla and pumpkin; continue beating until well mixed, mixture may look "curdled".
Add flour mixture alternately with 3/4 cup milk; beat at low speed until well mixed.

Spoon batter into greased and floured loaf pans.  Bake at 350 degrees for 35-60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan. Cool completely.


1 1/2 cups powdered sugar
3 tablespoons cream cheese, softened
1 tsp vanilla
4 to 5 TBS milk

Combine powdered sugar, cream cheese, vanilla, and 1 TBS of milk at-a-time for desired glazing consistency in bowl. Glaze cooled cake.

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