Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Pound Cake Recipe
    Lost? Site Map

    Pumpkin Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    40 mins

    1 hrs 30 mins

    ratherbeswimmin''s Note:

    From Southern Living.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    ten-inc ...

    Units: US | Metric

    Directions:

    1. 1
      In a mixing bowl, beat butter using an electric mixer on medium speed for about 2 minutes or until soft and creamy.
    2. 2
      Gradually add in sugar, beating at medium speed 5-7 minutes.
    3. 3
      Add in eggs, one at a time, beating just until yellow disappears.
    4. 4
      In another bowl, combine flour and the next 6 ingredients.
    5. 5
      In another bowl, combine the pumpkin and rum.
    6. 6
      Add the flour mixture to the creamed mixture alternately with the pumpkin mixture, beginning and ending with the flour mixture.
    7. 7
      Mix at lowest speed just until blended after each addition.
    8. 8
      Transfer batter into a greased and floured 10-inch tube pan.
    9. 9
      Bake in a 325° oven for 1 hour and 25-30 minutes or until a pick comes out clean.
    10. 10
      Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely on wire rack.

    Browse Our Top Mixer Recipes

    Ratings & Reviews:

    • on December 23, 2005

      55

      I've been making this cake every year since the recipe first appeared in SL's cookbook. It is always a hit. It's not hard to make, but it is a process and it's best to have everything you need ready to go - measured, bowls, flavorings, can of pumpkin opened, etc. I would also suggest a good standing mixer, like the Professional Kitchaid I have. You will need the power to mix the batter as it gets fuller and thicker at each flouring. I've only tried the walnut sauce on it once; it did not go over well. So, for us it's either a powdered sugar sprinkle or a cream cheese frosting - you don't want anything too sweet to rule over the spicy pumpkin! Enjoy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pumpkin Pound Cake

    Serving Size: 1 (1779 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5934.1
     
    Calories from Fat 1918
    32%
    Total Fat 213.1 g
    327%
    Saturated Fat 125.1 g
    625%
    Cholesterol 1545.5 mg
    515%
    Sodium 4188.7 mg
    174%
    Total Carbohydrate 909.3 g
    303%
    Dietary Fiber 13.9 g
    55%
    Sugars 605.8 g
    2423%
    Protein 74.6 g
    149%

    The following items or measurements are not included:

    apple pie spice

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites