|
Pumpkin Pound Cake
14 to 16 servings
Prep: 20 minutes
Bake: 1 hour Ingredients
- 1 cup
- 1 cup packed
- 3/4 cup
- 2
- 2-1/2 cups all-purpose flour
- 2 teaspoons
- 2 teaspoons ground
- 1 teaspoon ground
- 1 teaspoon ground
- 1/4 teaspoon
- 1 15-ounce can
- 1 cup
- 1 cup chopped
- 1 cup chopped maraschino cherries
-
- Coarse
- Maraschino cherries (optional)
Directions 1. In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl
2. Turn batter into a greased and floured 10-inch fluted tube pan.
Make-Ahead Tip: Refrigerate
granulated sugar brown sugar shortening eggs baking soda cinnamon cloves nutmeg salt pumpkin raisins pecans or other nuts Orange juice (optional) sugar (optional) stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts, and cherries. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired. Makes 14 to 16 servings. cake, covered, up to 3 days. Or freeze, wrapped in foil, up to 2 months. |
• Wed 31 Oct 2007 - <i>Untitled Comment</i>
Let me know how the greenhouse idea works out. Sounds like a good plan to me.
Hugs,
Catherine
p.s. I'm with you on the triple digit temps. in Texas- that's NO FUN!
p.p.s. ;) ... I only read the title of your recipe at first... when I went back to copy it, it seems that some of the ingredients aren't showing up (at least on my browser)... computers- they're kinda like our Texas weather, aren't they? LOL!
Edited by CatherineAnn on Wed 31 Oct 2007 at 7:43 AM