Pumpkin Pound Cake Recipe

Name: Pumpkin Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups brown sugar, light packed; 2 cups margarine or butter; 4 cups flour, all-purpose; 2 teaspoons baking soda; 2 teaspoons cinnamon; 2 teaspoons ginger; 1 teaspoon nutmeg; 1 teaspoon salt; 6 large eggs; 16 ounces pumpkin canned; candied orange peel for garnish; ⅔ cup powdered sugar; 1 tablespoon orange juice optional

Servings: persons

2 cups brown sugar, light packed
2 cups margarine or butter
4 cups flour, all-purpose
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon salt
6 large eggs
16 ounces pumpkin canned
candied orange peel for garnish
⅔ cup powdered sugar
1 tablespoon orange juice optional

1
Preheat oven to 325F (160C).
2
Grease two 9 x 5 inch loaf pans.
3
In large bowl with mixer at low speed, beat brown sugar and margarine or butter just until blended.
4
Increase speed to high; beat until light and fluffy.
5
Reduce speed to low; add flour, baking soda, cinnamon, ginger, nutmeg, salt, eggs and pumpkin; beat until well mixed, scraping bowl frequently with rubber spatula.
6
Increase speed to high; beat 2 min.
7
occasionally scraping bowl.
8
Spoon batter into pans.
9
Bake loaves 70 to 75 min.
10
until toothpick inserted in center comes out clean.
11
Cool loaves in pans on wire racks 10 min.
12
; remove from pans and finish cooling on racks.
13
Meanwhile prepare Candied Orange Peel.
14
To serve, in small bowl, with spoon, mix confectioners' sugar with orange juice or water; drizzle over cooled loaves.
15
CANDIED ORANGE PEEL: With vegetable peeler, peel 1inch wide long strips of peel from 2 large oranges.
16
Trim off as much white membrane from peel as possible.
17
In 1 quart saucepan over high heat, heat orange peel strips, 3/4 cup water, and 13 cup sugar to boiling.
18
Reduce heat to low; simmer 15 min., stirringoccasionally until orange peel is limp and translucent.
19
Drain orange peel and place on cookie sheet; sprinkle randomly with 1 teaspoon sugar.
20
Let dry.

No nutrition data on file — estimate from the ingredient list.

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: 2 cups brown sugar, light packed, 2 cups margarine or butter, 4 cups flour, all-purpose, 2 teaspoons baking soda, 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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