Pumpkin Pound Cake
I went Internet hunting for a pumpkin pound cake that did not use a boxed cake mix as the majority of them seem to. I was so pleased with the way that this one turned out. I omitted the pumpkin pie spice, as many brands contain cloves, a known bladder provoking spice and used a teaspoon of cinnamon, and a quarter teaspoon each of ground nutmeg and allspice. I also replaced a quarter of a cup of the sugar with brown sugar for added depth of flavour. (For those with IBS please note that this recipe contains whole eggs, you could substitute equal amounts of egg whites. When making pound cakes with eggs whites only, I have found that the end result is much lighter than with whole eggs.)
I sprinkled the finished cake with icing sugar, and served it with cinnamon whipped cream. If you like a light drizzle of frosting would be lovely instead, perhaps cream cheese or brown sugar frosting.
Pumpkin Pound Cake
1 cup butter, softened
3 cups white sugar
1 cup pumpkin, canned
1 teaspoon pumpkin pie spice
½ teaspoon salt
5 whole eggs
1 cup milk
3 cups all-purpose flour
1 tablespoon vanilla extract
Cream butter, sugar, and salt in mixing bowl until light and fluffy. Add pumpkin and spice and mix completely.
Add eggs one at a time beating well after each addition. Add milk alternately with flour, mixing well after each addition; do not over beat.
Stir in vanilla. Pour into two greased and floured 8x4 inch loaf pans. Bake at 325° degrees F for approximately 1 hour and 20 minutes. Test for doneness with a wooden skewer or toothpick.
Cool for 15 minutes and remove from pans. Cool completely on a wire rack.
Yields 2 cakes
(This recipe was posted by Jessica Cangiano, the recipe itself is reprinted with permission from the Florida Department of Agriculture and Consumer Services.)