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Pumpkin Pound Cake
Ingredients:
2 3/4 c. sugar
1 1/2 c. butter, softened
1 tsp. vanilla
6 eggs
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 c. canned pumpkin
2 3/4 c. sugar
1 1/2 c. butter, softened
1 tsp. vanilla
6 eggs
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 c. canned pumpkin
Directions:
Generously grease and lightly flour 12-cup Bundt pan. In large bowl, beat sugar and 1 1/2 c. butter until light and fluffy. Add 1 tsp. vanilla; add eggs 1 at a time, beating well after each addition. In small bowl, combine flour, baking powder, 1/2 tsp. salt, cinnamon, ginger and cloves; mix well. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour batter into greased and foured pan.
Bake at 350 for 60 to 70 minutes or until tests done. Cool 15 minutes; invert onto serving plate. Cool completely.
Generously grease and lightly flour 12-cup Bundt pan. In large bowl, beat sugar and 1 1/2 c. butter until light and fluffy. Add 1 tsp. vanilla; add eggs 1 at a time, beating well after each addition. In small bowl, combine flour, baking powder, 1/2 tsp. salt, cinnamon, ginger and cloves; mix well. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour batter into greased and foured pan.
Bake at 350 for 60 to 70 minutes or until tests done. Cool 15 minutes; invert onto serving plate. Cool completely.
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