Pumpkin Pound Cake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 cup: BUTTER, MELTED
5 cup: CANNED PUMPKIN,
4 cup: SUGAR,
8 each: EGGS, ROOM TEMP
6 cup: FLOUR,
1/2 tsp: Salt,
4 tsp: Baking soda,
1 tsp: Freshly grated nutmeg,
2 tsp: Cinnamon,
2 tsp: Vanilla,
3 cup: Heavy whipping vream,
3/4 cup: Orange juice,
2 tbsp: Powdered sugar,
1 cup: Walnuts or pecans, chopped
Directions:
Cream the butter and sugar. Add the pumpkin and beat until light and
fluffy. Add the eggs one at a time, beating well after each addition.
Combine the dry ingredients and slowly add to the creamed mixture.
Add the vanilla and beat well. Pour into 2 greased and floured bundt
or tube pans and bake for 1 hour and
15 minutes at 350 degrees.
Whip the cream until stiff. Mix in the organge concentrate and
sugar. Let the cakes cool in the pans for 25 -30 minutes. Serve
slices garnished with a collop of orange cream springled with walnuts.
Source from luhu.jp
fluffy. Add the eggs one at a time, beating well after each addition.
Combine the dry ingredients and slowly add to the creamed mixture.
Add the vanilla and beat well. Pour into 2 greased and floured bundt
or tube pans and bake for 1 hour and
15 minutes at 350 degrees.
Whip the cream until stiff. Mix in the organge concentrate and
sugar. Let the cakes cool in the pans for 25 -30 minutes. Serve
slices garnished with a collop of orange cream springled with walnuts.
Source from luhu.jp