Libby's Pumpkin Pound Cake
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Libby's Pumpkin Pound Cake recipe
Ingredients
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
* |
| ¾ | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
pumpkin
canned |
|
| ½ | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
|
Directions
In medium bowl, combine flour, baking powder and salt; set aside.
In large bowl, cream butter andamp; sugar until light and fluffy.
Add pumpkin and vanilla; mix well.
Add eggs, one at a time.
Add dry ingredients; mix well.
Pour batter into greased 9x5-inch loaf pan or a 12-cup bundt cake pan.
Bake in preheated 350℉ (180℃) F oven for 60 to 65 minutes or until test skewer inserted into centre comes out clean.
Cool 15 minutes.
Remove from pan; cool on wire rack.
Drizzle with your favourite sugar glaze if desired.
Nutrition Facts
Serving Size 84g (3.0 oz)Amount per Serving
Calories 81444% of calories from fat
% Daily Value *
Total Fat 40g
62%
Saturated Fat 24g
118%
Trans Fat
0g
Cholesterol 303mg
101%
Sodium 393mg
16%
Total Carbohydrate
34g
34%
Dietary Fiber 3g
12%
Sugars g
Protein
27g
Vitamin A 169%
•
Vitamin C 3%
Calcium 8%
•
Iron 25%
* based on a 2,000 calorie diet
How is this calculated?
Jacqueline
What can I use as a safe egg substitute for this recipe and the pumpkin pie. My daughter is allergic to egg white.
about 1 year ago