One cake that I have been wanting to make is the Sweet Potato Pound Cake (page 31). But all I had on hand was pumpkin puree. Not a problem, because this cake turned out delicious!
I made this cake last Saturday, in hopes that there would be leftovers for breakfast on Sunday. But my teenage nephews and one of their friends were visiting, so I didn't even get a chance to take a picture of the finished product. Everyone loved this cake and will be making it again!
Pumpkin Pound Cake
(From Southern Cakes)
- 3-1/4 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- 1 cup sugar
- 1 cup light brown sugar
- 4 eggs
- 2 cups pumpkin puree
Heat the oven to 350 F; grease and flour a 10-inch tube pan.
In a medium bowl, combine the flour, baking powder, baking soda, nutmeg and salt; stir with a fork to mix well.
In a separate bowl or measuring cup, combine the milk and vanilla; set aside.
In a large bowl, beat the butter, sugar and brown sugar with an electric mixer on high speed.
Beat in the eggs, one at a time, until well combined.
Add the pumpkin puree and beat on low speed for one minute.
Add half of the flour mixture and beat on low speed just until flour disappears.
Add half of the milk mixture, beating on low speed until well combined. Repeat with the remaining flour and milk.
Pour batter into prepared tube pan. Bake at 350 F for 60 to 75 minutes. (Mine took 60 minutes!) Cool pan on wire rack for 20 minutes. Remove cake from pan and let cool to room temperature. Enjoy!!!