Pumpkin Pound Cake is a very good snack or dessert during Autumn or anytime!
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
This recipe looks great to serve to guests or anytime. Have fun and Happy Cooking!
MAKE WET INGREDIENTS: With an electric mixer, beat 2 sticks softened butter at medium speed in a large mixing bowl for about 2 minutes until light and creamy. Gradually add 3 C. sugar, beating at medium speed for 5 – 7 minutes. Add 5 large eggs, 1 at a time, beating until yellow disappears.
MAKE DRY INGREDIENTS: In a mixing bowl, combine with whisk, 3 C flour, 2 t. baking powder, 1/2 t. baking soda, 1/2 t. salt, 2 t. cinnamon, 1/4 t. ground cloves, 1/8 t. t. apple pie spice.
Step 3 In another bowl, combine 2 C canned pumpkin and 1/3 C rum.
Add flour dry ingredients to wet ingredients, alternating with pumpkin mixture, beginning and ending with flour mixture. After each addition, mix at lowest speed until just blended.
Pour batter into a greased and floured tube pan (angel food cake pan). Bake at 325 degrees for 1 hour and 25 – 30 minutes. Cool cake on wire rack for 15 minutes. Invert from pan onto platter and flip over so top of cake is upward. May wrap with plastic wrap when still warm. Glaze with a powdered sugar glaze.
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!