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| PUMPKIN POUND CAKE | |
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1 c. butter, softened 3 c. sugar 5 lg. eggs 3 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon 1/4 tsp. cloves 1/8 tsp. apple pie spice 2 c. canned or cooked pumpkin 1/3 c. rum Beat butter at medium speed of mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating only until yellow disappears. Combine pumpkin and rum. Add flour mixture to creamed mixture alternating with pumpkin mixture, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes then remove from pan. Serves 10 to 12 people. | |
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recipe reviews #144269
Robin (Florida) says:
I have made this recipe 5 times and every time people just cant get enough of it!! This recipe is awesome and very similar to a pound cake recipe handed down from my great grandmother. It is moist and very delicious. I serve it either with confectioners sugar sprinkled on top or with an orange drizzle which consists of confectioners sugar, orange juice and fresh orange zest. Either way plain or with orange drizzle... it is AWESOME!!
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