Friday, November 12, 2010

Introducing the Newest Addition . . .

When I saw this recipe for Pumpkin Pound Cake, I knew it was just a matter of time before I would stand in my kitchen eagerly mixing it up in my Kitchen Aid mixer!

One day this past week I decided to whip it up and give it the "official taste test", so I would know whether or not it earned one of the coveted spots on my Thanksgiving Day Table.

It was "love at first smell" for me -- let me tell you, long before it emerged from the oven, this cake had my house smelling heavenly!!!   Then, when the entire cake mysteriously disappeared off the cake plate by the next morning, I knew we had a winner!!!

So, it is my pleasure to introduce to you to the newest member of my Thanksgiving Day Menu:




Pumpkin Pound Cake

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 teaspoon salt

3 cups white sugar

1 cup vegetable oil  (I used coconut oil!)

4 eggs

1 (15 ounce) can pumpkin puree  (I used Libby's solid pack pumpkin)

1/2 cup milk


Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Grease and flour a Bundt pan.  (I just sprayed it well with my Spectrum Coconut Oil Baking Spray!)

3. Mix the flour, baking soda, baking powder, salt, and pumpkin pie spices. Set aside.

4. In a large bowl, beat together sugar and oil until foamy.

5. Add eggs one at a time beating thoroughly after each.

6. Mix in pumpkin.

7. Stir in flour mixture alternately with milk.

8. Pour batter into prepared pan.

9. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Add small cup of water to oven in heat proof pyrex while the cake cooks for a moist texture.

10. When cool, transfer to cake plate and sprinkle with confectioner's sugar.


6 comments:

Mrs. Stam said...

I have 2 pumpkin waiting to be pureed I guessed this is where they will be ending up!!! Thanks for sharing!!!

mommyx12 said...

Oh my goodness. This sounds so good. I love pound cake and this, adding pumpkin can only be a heavenly dessert. I'm adding it to my menu.

Rebecca's Refining said...

Thanks for posting a recipe! :)

I am not very fond of pumpkin pie, (which helps a lot in trying to resisit holiday desserts!), so this may be a great new recipe to try!
I recently made a pumpkin roll, and I plan to add that to my menu as well!

busymomof10 said...

Ive never had any success making a pumpkin roll. Maybe you should post your recipe for that, Rebecca.

Also, I meant to mention that I think a dollop of whip cream would be heavenly on top of a slice of this cake!! :)

Amy @ Cheeky Cocoa Beans said...

That looks so good! I have some kind of sensitivity to either pumpkin or the spices used with baking pumpkin and cannot eat such treats without having asthma symptoms...but sometimes I have a nibble anyway. ;) I'd definitely nibble this one!!

Kathy - mom of many said...

I have a bunch of frozen pumpkin from a couple weeks ago I might have to defrost for this recipe.

My tile floors were recently cleaned by a professional. First time to have the grout cleaned in 13 years, but so worth the money. When I mop, I use vinegar and water.

Elizabeth, I do use whole wheat pasta for that chicken florentine recipe so it turns out fairly healthy.

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