Pumpkin Pound Cake – a delicious recipe with butter, sugar, eggs, all-purpose, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with electric mixer about 2 minutes or until soft and creamy.
2
Gradually add sugar, beating at medium speed 5 to 7 minutes.
3
Add eggs, one at a time, beating just until yellow disappears.
4
Combine flour and next 5 ingredients.
5
Combine pumpkin and rum.
6
Add flour mixture to creamed mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
7
Mix at lowest speed just until blended after each addition.
8
Pour batter into grease and floured 10-inch tube pan.
9
Bake at 325u00b0 for 1 hour and 25 to 30 minutes.
10
Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.
1967
kcal
Calories
63
g
Fat
321
g
Carbs
35
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 c. butter or margarine, softened, 3 c. sugar, 5 large eggs, 3 c. all-purpose flour, 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.
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