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December 3, 2009

Pumpkin Pound Cake

Pumpkin Pound Cake

What's Thanksgiving (or Fall for that matter) without a little pumpkin? This year I wanted to do something a little different, yet still have that iconic autumn fruit on the menu. I normally make a pie, tart or cheesecake, but this year I thought it would be fun to make a Pumpkin Pound Cake and I was very happy with the results!

The pumpkin gives the cake a moist and substantial texture, while the mix of sugars adds a nice complex sweetness that pairs perfectly with the pumpkin and sour cream. This is a very easy cake to put together, yet a delicious alternative to the traditional pumpkin treats. If you're a pumpkin fan then this is the cake for you!

Pumpkin Pound Cake

What You'll Need:
2 sticks of butter softened
2 cups of mashed pumpkin
1/2 cup of sour cream (Note: I used the light variety)
2 cups of organic cane sugar
1 cup of natural brown sugar
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of sea salt
3 cups of unbleached all purpose flour
6 eggs

Preheat oven to 325 F.

Add butter, pumpkin, sour cream, sugars, baking soda, baking powder and sea salt to a mixer and mix until completely smooth. Slowly add flour and mix until just mixed. Add eggs two at a time and mix until completely incorporated.

You can add the batter to loaf pans that have been sprayed with non-stick spray or a Bundt pan. I prefer the Bundt pan. Pour batter into prepared pan(s) and bake for 50-75 minutes until cakes stick done.

Pumpkin Pound Cake

Let cool and then remove from pan. Slice and serve plain or with whipped cream.

Pumpkin Pound Cake

Notes: You could add in 1-2 teaspoons of cinnamon if you liked and/or perhaps some nutmeg.

Posted by Dianne at December 3, 2009 10:56 AM

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Comments

Fabulous! My only recipe for this involved a box mix...thanks for posting, I'll be trying yours soon.

Posted by: Karen at December 6, 2009 1:55 AM

Hope you enjoy it!

Posted by: Dianne at December 7, 2009 9:04 PM

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