How To make Pumpkin Pound Cake
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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
Pumpkin Pound Cake From Patricia Redick
Here's her recipe:
Patricia Redick 2 days ago
Thanks Phyllis. You have shared so many recipes with us, I have one you and Mr Bucky may enjoy.
Pumpkin Pound Cake:
2 stick butter
2 C brown sugar
3 C flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 large eggs
1 15oz can pumpkin
1/2 C sour cream
1 tsp vanilla
3/4 C chopped toasted pecans
Oven 350, cream butter and sugar, add eggs one at a time. Mix very well, add pumpkin,sour cream, vanilla. Fold in dry ingredients. Pour into butter and floured Bundt pan. Bake 55-60 min.We like plain, but you could make a nice cream cheese frosting if you like. Hope all is well with you and Mr Bucky. Xoxox
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This is a very moist pound cake and perfect for the fall.
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Pumpkin Pound Cake!
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Grandma Gloria's Pumpkin Pound Cake Recipe
Grandma Gloria's Pumpkin Pound Cake Recipe
Grandma Gloria Cook Book:
Ingredients:
2-1/2 cups sugar
1 cup vegetable oil or rice oil
3 large eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
Confectioners sugar
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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Pumpkin Pound Cake with From Scratch Fast | Domino® Golden Sugar
This pumpkin cake from blogger, From Scratch Fast, is everything we love about fall baking. A touch of almond flour helps give this cake a moist, rich texture, and an irresistible bourbon cream cheese glaze takes it over the top!
Find the recipe here:
How to make Pumpkin Pound Cake | Salted Caramel Pumpkin Pound Cake Recipe
This Salted Caramel Pumpkin Pound Cake is sweet, buttery and full of pumpkin pie flavor. It’s the perfect balance of sweet and spice and it's delicious with or without the nuts. It’s an easy cake to mix and bake. It's very moist and the pumpkin purée adds amazing flavor. Topped with a hefty amount of salted caramel, makes it the perfect treat.
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More Easy Recipes:
Pumpkin Crème Brûlée Recipe:
Gingerbread Spice Madeleine Recipe:
Almond Crumble Scones Recipe:
● Batter
four small eggs (185g)
1 ½ cup (300g) granulated sugar
1 ¾ cup (180g) pastry flour
½ cup (100g) heavy cream
1 ½ cup (350g) pumpkin purée
½ stick (60g) butter
2 cups (150g) ground walnuts
1 tsp (5g) baking powder
ginger powder
cinnamon
salt
● Salted Caramel
1 cup (225g) granulated sugar
½ cup (120g) heavy cream
6 tbsp (90g) water
½ cup (113g) butter
fleur de sel
vanilla extract
ground walnuts (optional)
● Steps:
1. Preheat the oven to 175°C (347°F).
2. Mix eggs, sugar, salt and heavy cream. Sift flour, baking powder, cinnamon and ginger powder. Combine with the egg mix. Add pumpkin purée walnuts
3. Melt butter and when it reaches 45-50°C (113-122°F) pour it over the batter.
4. Use a paper cone and pipe softened butter in the middle of the cake.
5. Bake at 175°C (347°F) for 10 minutes, lower the temperature to 160°C (320°F) and bake for 30-40 minutes. Do not open the oven in the first 30 minutes.
6. For the salted caramel, heat the heavy cream and set aside. Heat water and sugar on medium-high heat. Once the mixture turns an amber colour, pour the hot heavy cream gradually, mixing constantly.
7. Add fleur de sel, vanilla extract. Turn off the heat and add the butter.
8. Once cooled, drizzle the salted caramel over the cake and sprinkle with walnuts.
Notes:
1. I recommend keeping the batter in the fridge overnight.
2. When making the caramel, make sure your heavy cream is really hot, otherwise the caramel will crystallize and become grainy.
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