Pumpkin Pound Cake Recipe

Name: Pumpkin Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. brown sugar; 1 1/4 c. granulated sugar; 1 1/4 c. shortening; 4 eggs; 2 c. cooked pumpkin; 3 c. sifted flour; 1 Tbsp. salt; 2 tsp. baking soda; 3 1/2 tsp. cinnamon; 1 tsp. nutmeg; 1/2 tsp. allspice; 1/2 tsp. ginger; 1/2 c. chopped pecans

Servings: persons

1 c. brown sugar
1 1/4 c. granulated sugar
1 1/4 c. shortening
4 eggs
2 c. cooked pumpkin
3 c. sifted flour
1 Tbsp. salt
2 tsp. baking soda
3 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ginger
1/2 c. chopped pecans

1
In large mixing bowl, combine sugars, shortening and eggs; beat for 2 minutes on medium speed of electric mixer.
2
Add pumpkin.
3
Sift together the flour, salt, soda and spices; gradually blend into creamed mixture.
4
Beat 2 minutes at high speed.
5
Stir in nuts.
6
Pour into greased and floured 10-inch tube pan.
7
Bake at 350u00b0 for 60 to 65 minutes.
8
Cool 15 minutes; remove from pan.

1535

kcal

Calories

Fat

279

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. brown sugar, 1 1/4 c. granulated sugar, 1 1/4 c. shortening, 4 eggs, and more.

Yes, Pumpkin Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pound Cake

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