This recipe I got from someone I really didn't even know and it was many, many years ago. I happened to be on a preschool field trip to a pumpkin farm with my oldest (who is now 26!) and another mom brought along some of this pound cake. I was able to get a copy of the recipe and voila I'm still baking it (it is definitely a favorite with my family)! This is the type of cake that doesn't need anything else to go with it. . . no glaze, no whipped topping, etc. It is so delicious all by itself!
Pumpkin Pound Cake
3 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon allspice
1 cup vegetable or canola oil
3 cups sugar
3 eggs
2 cups fresh pumpkin or canned
Preheat oven to 350 degrees F. Sift together first 5 ingredients. Set aside. Blend oil and sugar in large bowl. Add eggs, one at a time, to oil and sugar mixture. Beat well after each addition. Add pumpkin and mix well. Blend in dry ingredients and pour into greased and floured bundt pan. Bake for 1 hour. Cool for 20 - 22 minutes before removed from pan.
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| Pumpkin Pound Cake |
3 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon allspice
1 cup vegetable or canola oil
3 cups sugar
3 eggs
2 cups fresh pumpkin or canned
Preheat oven to 350 degrees F. Sift together first 5 ingredients. Set aside. Blend oil and sugar in large bowl. Add eggs, one at a time, to oil and sugar mixture. Beat well after each addition. Add pumpkin and mix well. Blend in dry ingredients and pour into greased and floured bundt pan. Bake for 1 hour. Cool for 20 - 22 minutes before removed from pan.
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