Libby's Pumpkin Pound Cake
Libby's Pumpkin Pound Cake recipe
Yield
12 servingsPrep
20 minCook
65 minReady
100 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 177 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 177 | ml |
pumpkin
canned |
|
| 2.5 | ml |
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.
