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.

Ingredients

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.

Glaze

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.