Pumpkin Pound
Cake
1 cup butter, softened
2 1/2 cups canned pumpkin puree
2 cups sugar
4 eggs, best at room temperature
3 cups flour
¼ teaspoon salt
2 teaspoons baking soda
½ teaspoon nutmeg powder, freshly grated is best
1 teaspoon cinnamon powder
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream
½ cup walnuts or pecans, chopped
Cream the butter and sugar. Add the pumpkin and beat until light and fluffy.
Add the eggs one at a time, beating well after each addition. (One minute
after each egg is pretty standard for a pound cake.) Combine the dry
ingredients and slowly add to the creamed mixture. Add the vanilla and beat
well. Pour into a greased and floured bundt or tube pan and bake for 1 hour
and 15 minutes at 350o. Cool, then frost
Frosting:
Soften 3 or 4 ounces of cream cheese and ½ stick of
butter. Blend with mixer and slowly add powdered sugar to taste and
consistency. (I use about 1 1/2 c.)
You can
sprinkle icing with nuts if you like, or even put them in the batter.
I made several of these for Lois’ graduation.
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