How To make Pumpkin Pound Cake
GH, 12/94, PAGE 222:
VIA BETTE LELAND CGVH43B:
2 cups Packed light brown sugar
2 cups Margarine or butter
4 cups All-purpose flour
2 teaspoons Baking soda
2 teaspoons Cinnamon
2 teaspoons Ginger
1 teaspoon Nutmeg
1 teaspoon Salt
6 large Eggs
1 can Pumpkin (16-oz.)
Candied orange peel for Garnish 2/3 cup Confectioners' sugar
1 tablespoon Orange juice (opt.)
Preheat oven to 325. Grease two 9 x 5" loaf pans. In large bowl with mixer at low speed, beat brown sugar and margarine or butter just until blended. Increase speed to high; beat until light and fluffy. 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. Increase speed to high; beat 2 min., occasionally scraping bowl. Spoon batter into pans. Bake loaves 70-75 min. until toothpick inserted in center comes out clean. Cool loaves in pans on wire racks 10 min.; remove from pans and finsih cooling on racks. Meanwhile prepare Candied Orange Peel. To serve, in small bowl, with spoon, mix confectioners' sugar with orange juice or water; drizzle over cooled loaves, each 16 servings CANDIED ORANGE PEEL: With veg. peeler, peel 1"-wide long strips of peel from 2 large oranges. Trim off as much white membrane from peel as possible. In 1-qt. saucepan over high heat, heat orange peel strips, 3/4c. water, and 1/3 c. sugar to boiling. Reduce heat to low; simmer 15 min., stirring occasionally until orange peel is limp and translucent. Drain orange peel and place on cookie sheet; sprinkle randomly with 1 ts. sugar. Let dry.
How To make Pumpkin Pound Cake's Videos
Easy Pumpkin Pound Cake Recipe
This recipe is easy to make with a box of yellow cake mix and a can of pumpkin, along with a few other ingredients, you have a delicious and easy dessert that pairs great with any autumn occasion.
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Pumpkin Pound Cake!
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Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
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The BEST Eggless Pumpkin Pound Cake
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Move over pumpkin pie! Let's make room for this rich, buttery and decadent eggless pumpkin pound cake which will definitely be a crowd pleaser!
Easy Pound Cake Recipe - Butter Pumpkin Pound Cake - Mini Pound Cake - - All We Knead
Today’s special treat is for upcoming Halloween Trick or Treat, soft and sweet Mini Pumpkin Pound Cake. The small size is especially good for gifts, and it is super easy to make.
The pound cake gets even better the next day. Please see detailed recipe and tips below ????
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*Ingredients*
Unsalted Butter 180g 무염버터
Sugar 150g 설탕
Eggs 4 달걀
Cake Flour 150g 박력분
Pumpkin Powder 30g 단호박 가루
Baking Powder 1/2t 베이킹파우더
Cinnamon Powder 1/4t 계핏가루
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*Instruction*
1. Take out the eggs from the fridge for a while before using them.
2. Sift the cake flour, pumpkin powder, and baking powder in advance.
3. Mix the room temperature-unsalted-butter lightly with a hand mixer, add sugar and mix again for an additional 1 minute.
4. Add an egg x 4 into #3 and mix. (for total 4 eggs x 4 times mix)
5. Add 1/3 of the sifted dry ingredients into the batter three times. (You may add a cinnamon powder if you desire.)
6. Once the batter is ready, pour it into a piping bag and put the batter into the pan. You may put it in a larger pound cake pan.
(I used Wilton Mini Loaf Pan; Pan dimensions: 10 x 15 in. (25.4 x 38.1 cm); Cavity size: 3.8 x 2.5 in. (9.7 x 6.4 cm)
7. Preheat the oven to 356°F (180°C), lower the temperature to 338°F (170°C) and bake the pound cake for 25~30 minutes. (It takes about 25 minutes in a convection oven.)
1. 달걀은 미리 실온에 꺼내놔 주세요.
2. 박력분, 단호박 가루, 베이킹파우더를 체에 한번 내려주세요.
3. 실온의 무염버터를 거품기로 살짝 풀어준 후 설탕을 넣고 핸드믹서로 1분정도 섞어 주세요.
4. 위의 3번에 달걀을 한 개씩 넣어서 핸드믹서로 섞어주세요. (총 4 회)
5. 달걀을 섞은 반죽에 체에 친 가루를 세 번에 나눠서 섞어주세요. 이때 계핏가루(옵션) 도 같이 넣어주세요.
6. 반죽이 다 완성되면 짤 주머니에 담고 패닝을 해 주세요. 큰 파운드 케이크 팬에다가 만드셔도 좋아요.
7. 섭씨 180도 (356°F) 예열 후 170도 (338°F) 로 내려서 25-30분 사이에 구워주세요. (컨벡션 오븐은 25분정도 소요됩니다.)
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Easy Pumpkin Cake Recipe With Cream Cheese Frosting
This Easy Pumpkin Cake is done in just 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible One of the simplest pumpkin recipes!
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Ingredients for Easy Pumpkin Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda (sifted to get rid of lumps)
2 tsp baking powder
2 tsp cinnamon
3 large eggs, room temp
1 cup oil (extra light olive oil, vegetable or corn oil will work)
1 can (15 oz) pumpkin puree
Ingredients for the Cream Cheese Frosting:
1 package (8oz) Cream Cheese, room temp, cut into quarters
1 stick (8 Tbsp) unsalted butter butter, room temp
1 cup powdered sugar
2 tsp real vanilla extract
Pecans to decorate, optional
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