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Pumpkin Pound Cake

American.Kitchen's picture
Ingredients
  Brown sugar 1 Cup (16 tbs)
  Granulated sugar 1 1⁄4 Cup (20 tbs)
  Vegetable shortening 1 1⁄4 Cup (20 tbs)
  Eggs 4
  Pumpkin 1 Can (10 oz)
  Sifted flour 3 Cup (48 tbs)
  Salt 1 Tablespoon
  Baking soda 2 Teaspoon
  Cinnamon 3 1⁄2 Teaspoon
  Nutmeg 1 Teaspoon
  Allspice 1⁄2 Teaspoon
  Ginger 1⁄2 Teaspoon
  Pecans 1⁄2 Cup (8 tbs), chopped
Directions

In large mixing bowl, combine sugars, vegetable shortening, and eggs; beat 2 minutes on medium speed of electric mixer; add pumpkin.
Sift together flour, salt, soda, and spices; gradually blend into creamed mixture.
Beat 2 minutes at high speed.
Stir in nuts.
Pour into greased and floured 10 inch tube pan.
Bake at 350° for 60 to 65 minutes.
Cool 15 minutes; remove from pan.
To serve, top with whipped cream and Butter Rum Sauce: In saucepan, combine 1 cup granulated sugar and 2 tablespoons cornstarch.
Add 1 1/3 cups water; cook and stir until thickened; cook 2 minutes more.
Remove from heat; add 3 tablespoons rum (or 1 1/4 teaspoons rum flavoring) and 3 tablespoons butter.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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