Pumpkin Pound Cake
Pumpkin Pound Cake recipe
Yield
18 servingsPrep
30 minCook
1½ hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
brown sugar, light
packed |
*
|
| 2 | cups |
margarine
or butter |
|
| 4 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
cinnamon
|
|
| 2 | teaspoons |
ginger
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
salt
|
|
| 6 | large |
eggs
|
|
| 16 | ounces |
pumpkin
canned |
|
|
candied orange peel
for garnish |
*
|
||
| ⅔ | cup |
powdered sugar
|
|
| 1 | tablespoon |
orange juice
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
brown sugar, light
packed |
*
|
| 473 | ml |
margarine
or butter |
|
| 946 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 1E+1 | ml |
ginger
|
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
salt
|
|
| 6 | large |
eggs
|
|
| 462.4 | ml/g |
pumpkin
canned |
|
| 1 | x |
candied orange peel
for garnish |
*
|
| 158 | ml |
powdered sugar
|
|
| 15 | ml |
orange juice
optional |
|
Directions
Preheat oven to 325℉ (160℃).
Grease two 9 x 5 inch loaf pans.
In large bowl with mixer at low speed, beat brown sugar and margarine or butter just until blended.
Increase speed to high; beat until light and fluffy.
Reduce speed to low; add flour, baking soda, cinnamon, ginger, nutmeg, salt, eggs and pumpkin; beat until well mixed, scraping bowl frequently with rubber spatula.
Increase speed to high; beat 2 min. occasionally scraping bowl.
Spoon batter into pans.
Bake loaves 70 to 75 min. until toothpick inserted in center comes out clean.
Cool loaves in pans on wire racks 10 min.; remove from pans and finish cooling on racks.
Meanwhile prepare Candied Orange Peel.
To serve, in small bowl, with spoon, mix confectioners' sugar with orange juice or water; drizzle over cooled loaves.
CANDIED ORANGE PEEL: With vegetable peeler, peel 1inch wide long strips of peel from 2 large oranges.
Trim off as much white membrane from peel as possible.
In 1 quart saucepan over high heat, heat orange peel strips, ¾ cup water, and ⅓ cup sugar to boiling.
Reduce heat to low; simmer 15 min., stirringoccasionally until orange peel is limp and translucent.
Drain orange peel and place on cookie sheet; sprinkle randomly with 1 teaspoon sugar. Let dry.
