PUMPKIN POUND CAKE
Fresh from reader Leah Grooms' "pumpkin patch", this rich cake's so flavorful it'll dress up any autumn event. What's more, she writes from her Rockingham, North Carolina kitchen, it keeps for days-so you can prepare it prior to your party.-Leah Grooms, Rockingham, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, soda, salt, cloves and pie spice. , In a small bowl, combine pumpkin and rum extract. Add dry ingredients to creamed mixture alternately with pumpkin mixture. Pour into a greased and floured 12-cup fluted tube pan. , Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts :
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ALIP SANI
[email protected]The cake was a little dry for my taste, but the frosting was amazing.
John Hart
[email protected]Delicious! I made this cake for a potluck and it was a huge success. Everyone loved it. I will definitely be making it again.
Tiffany Field
[email protected]This recipe was easy to follow and the cake turned out perfectly. I used a bundt pan and it cooked evenly. The cake was moist and fluffy, and the cream cheese frosting was the perfect finishing touch.
Keegan Daugherty
[email protected]This pumpkin pound cake was a hit at my Thanksgiving gathering! It was moist, flavorful, and had the perfect amount of spice. I loved the addition of the cream cheese frosting, which added a creamy and tangy flavor.