Pumpkin Pound Cake

READY IN: 2hrs 10mins
Recipe by ratherbeswimmin

From Southern Living.

Top Review by Chef RawSpoon

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!

Ingredients Nutrition

Directions

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

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