Peekaboo Pumpkin Pound Cake Recipe 45

PUMPKIN POUND CAKE

Pumpkin Pound Cake image

Provided by Food Network

Categories dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 11

Ingredients

Vegetable oil spray, as needed
2 tablespoons wheat bran
2 1/2 cups almond flour
1 1/2 cups sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
7 eggs
1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)
Serving Suggestion: homemade sugarless whipped cream

Steps:

Preheat oven to 300 degrees F.
Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.

Nutrition Facts : Calories 244 calorie, Fat 18 grams, Fiber 4 grams

PEEKABOO PUMPKIN POUND CAKE RECIPE - (4/5)

Peekaboo Pumpkin Pound Cake Recipe - (4/5) image

Provided by á-160091

Number Of Ingredients 10

Ingredients

POUND CAKE:
1 (14-ounce) box pumpkin bread mix
1 (16-ounce) box pound cake mix
Orange food coloring
ICING:
8 tablespoons butter, 1 stick
3-1/2 cups powdered sugar
3 tablespoons evaporated milk
1 teaspoon vanilla
1/2 cup chopped pecans (optional)

Steps:

Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more "pumpkin-y" looking (less brown). Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices. Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan. Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done. Meanwhile, prepare the brown butter pecan icing. Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom. Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff. Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired. Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!

PUMPKIN POUND CAKE

Pumpkin Pound Cake image

Fresh from reader Leah Grooms' "pumpkin patch", this rich cake's so flavorful it'll dress up any autumn event. What's more, she writes from her Rockingham, North Carolina kitchen, it keeps for days-so you can prepare it prior to your party.-Leah Grooms, Rockingham, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 12-16 servings.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon apple pie spice
1 cup solid-pack pumpkin
2 tablespoons rum extract
Confectioners' sugar

Steps:

In a bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, soda, salt, cloves and pie spice. , In a small bowl, combine pumpkin and rum extract. Add dry ingredients to creamed mixture alternately with pumpkin mixture. Pour into a greased and floured 12-cup fluted tube pan. , Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts :

MOIST PUMPKIN POUND CAKE

Moist Pumpkin Pound Cake image

The butter-rum sauce is a delicious complement to this pretty pumpkin cake.

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 20

Ingredients

1-1/4 cups shortening
1-1/4 cups sugar
1 cup packed brown sugar
4 eggs
1 can (15 ounces) solid-pack pumpkin
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 cup chopped pecans
SAUCE:
1 cup sugar
2 tablespoons cornstarch
1-1/3 cups water
3 tablespoons butter, cubed
1/2 teaspoon rum extract

Steps:

In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.

Nutrition Facts : Calories 462 calories, Fat 21g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 296mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

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