Moist Pumpkin Pound Cake Recipe

Posted on
Moist Pumpkin Pound Cake Recipe
Write a review
  1. 1-1/4 cups shortening
  2. 1-1/4 cups sugar
  3. 1 cup packed brown sugar
  4. 4 Eggland's Best Eggs
  5. 1 can (15 ounces) solid-pack pumpkin
  6. 3 cups all-purpose flour
  7. 3 teaspoons ground cinnamon
  8. 1 teaspoon baking powder
  9. 1 teaspoon baking soda
  10. 1 teaspoon salt
  11. 1 teaspoon ground nutmeg
  12. 1/2 teaspoon ground allspice
  13. 1/2 teaspoon ground ginger
  14. 1/2 cup chopped pecans
  1. 1 cup sugar
  2. 2 tablespoons cornstarch
  3. 1-1/3 cups water
  4. 3 tablespoons butter, cubed
  5. 1/2 teaspoon rum extract
  1. In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake. Yield: 12-16 servings.
Holiday Cottage