Pumpkin Pound Cake

"From Southern Living."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 10mins
Ingredients:
12
Yields:
1 ten-inch cake
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I've been making this cake every year since the recipe first appeared in SL's cookbook. It is always a hit. It's not hard to make, but it is a process and it's best to have everything you need ready to go - measured, bowls, flavorings, can of pumpkin opened, etc. I would also suggest a good standing mixer, like the Professional Kitchaid I have. You will need the power to mix the batter as it gets fuller and thicker at each flouring. I've only tried the walnut sauce on it once; it did not go over well. So, for us it's either a powdered sugar sprinkle or a cream cheese frosting - you don't want anything too sweet to rule over the spicy pumpkin! Enjoy!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes