Monday, July 20, 2015

Recipe--Pumpkin Pound Cake

2015 brought me another blue ribbon for baked goods at the Tippecanoe County Home and Family Arts Open Show. My entry this year was a simple yet extremely delicious recipe for Pumpkin Pound Cake that I found in a cookbook titled Taste of Home Church Supper Desserts.  I hope that you will be able to try out the recipe yourself and enjoy the pumpkin-y goodness!



PUMPKIN POUND CAKE

2 1/2 C sugar
1 C canola oil
3 eggs
3 C all-purpose flour
2 t baking soda
1 t ground cinnamon
1 t ground nutmeg
1/2 t salt
1/4 t ground cloves
1-15 oz can solid-pack pumpkin
Confectioners' sugar

Preheat oven to 350 degrees. 

In bowl, combine sugar and oil until blended.  Add eggs, one at a time, beating well after each addition.  Combine flour, baking soda, cinnamon, nutmeg, salt, and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.

Transfer to a greased 10" fluted tube pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before inverting onto a wire rack.  Remove pan and cool completely.  Dust with confectioners' sugar.

YIELD: 12-16 servings (1 cake)

Enjoy!

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