Pumpkinpoundcake Recipes

PUMPKIN POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
• Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl. Set aside.
• Combine sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with milk; beat at low speed until well mixed.
• Spoon batter into prepared pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
• Combine powdered sugar, cream cheese, 3 tablespoons half & half, 1 tablespoon butter and vanilla in medium bowl; beat until well mixed, adding remaining half & half, if needed, to reach desired consistency. Glaze cooled cake.

PUMPKIN POUND CAKE

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.

PUMPKIN POUND CAKE

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.

PUMPKIN CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
• Blend oil, beaten eggs, pumpkin and vanilla together.
• Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
• Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.

MOIST PUMPKIN POUND CAKE

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.

PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10-inch bundt pan or tube pan.
• In a large mixing bowl, mix the eggs with a large fork until well blended.
• Mix in the sugar.
• Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
• Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
• Stir in thoroughly.
• Stir in the whole wheat and all-purpose flours just until blended.
• Stir in the walnuts.
• Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
• Cool in the pan on a rack for 10 minutes.
• Invert, remove the pan, and cool on the rack for about 15 minutes more. (Makes 10-12 servings)

PUMPKIN POUND CAKE

Steps:

• In a mixing bowl, beat butter using an electric mixer on medium speed for about 2 minutes or until soft and creamy.
• Gradually add in sugar, beating at medium speed 5-7 minutes.
• Add in eggs, one at a time, beating just until yellow disappears.
• In another bowl, combine flour and the next 6 ingredients.
• In another bowl, combine the pumpkin and rum.
• Add the flour mixture to the creamed mixture alternately with the pumpkin mixture, beginning and ending with the flour mixture.
• Mix at lowest speed just until blended after each addition.
• Transfer batter into a greased and floured 10-inch tube pan.
• Bake in a 325° oven for 1 hour and 25-30 minutes or until a pick comes out clean.
• Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely on wire rack.

PUMPKIN CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.