How To make Pumpkin Pound Cake
GH, 12/94, PAGE 222:
VIA BETTE LELAND CGVH43B:
2 cups Packed light brown sugar
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
1 can Pumpkin (16-oz.)
Candied orange peel for Garnish 2/3 cup Confectioners' sugar
1 tablespoon Orange juice (opt.)
Preheat oven to 325. Grease two 9 x 5" 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 70-75 min. until toothpick inserted in center comes out clean. Cool loaves in pans on wire racks 10 min.; remove from pans and finsih 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, each 16 servings CANDIED ORANGE PEEL: With veg. peeler, peel 1"-wide long strips of peel from 2 large oranges. Trim off as much white membrane from peel as possible. In 1-qt. saucepan over high heat, heat orange peel strips, 3/4c. water, and 1/3 c. sugar to boiling. Reduce heat to low; simmer 15 min., stirring occasionally until orange peel is limp and translucent. Drain orange peel and place on cookie sheet; sprinkle randomly with 1 ts. sugar. Let dry.
How To make Pumpkin Pound Cake's Videos
Pumpkin Bundt Cake (Way Easier Than A Layer Cake!)
This pumpkin spice bundt cake is an easy dessert to mix up for the Fall. It’s made with sour cream to make it moist, pumpkin puree and pumpkin pie spice for flavor, and topped with an easy cream cheese glaze after it’s baked. This easy pumpkin bundt cake recipe takes about 15 minutes to prepare, and requires no mixer!
Full recipe and instructions here:
Tools Needed (affiliate links):
Bundt pan:
Baker's Joy cooking spray:
Mixing bowls:
Ingredients needed:
Cake
3 cups (360 g) all-purpose flour *spooned and leveled
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 ½ cups (300 g) granulated white sugar
1 cup (213 g) packed light brown sugar
½ cup (120 ml) canola oil
½ cup (113 g) sour cream
4 large eggs
1 15-ounce can 100% pure pumpkin puree
2 teaspoons vanilla extract
Cream Cheese Glaze:
4 ounces (227 g) cream cheese, softened
¼ cup (½ stick, 57 g) unsalted butter, softened softened
1 cups (113 g) confectioners sugar
3 tablespoons (42 mL) milk
1/2 teaspoon vanilla extract
Instructions
Pumpkin Bundt Cake
1. Position rack in center of oven and preheat to 350°F (177°C).
2. In a large mixing bowl, sift together flour, baking powder, baking soda, and pumpkin pie spice. Stir in the salt.
3. In a second mixing bowl, whisk together the oil, sugars, sour cream, eggs, pumpkin, and vanilla.
4. Add flour mixture and stir to combine just until the last of the dry ingredients are incorporated. Do not overmix.
5. Grease a 12-cup capacity bundt pan. I prefer to use either shortening and brush it on, or a non-stick cooking spray with flour. (Or you can use cooking spray and lightly dust with flour. I don't recommend butter as it can make your cake stick more and cause a dark exterior). Pour batter into bundt pan.
6. Bake cake until tester inserted into center comes out clean, about 55-60 minutes and top of cake springs back when touched Cool bundt cake in pan for 10 minutes then invert pan onto cooling rack to release the cake from the pan and continue to cool completely.
Cream Cheese Glaze
1. In a small mixing bowl, with an electric mixer (or you can use a wooden spoon if cream cheese and butter are soft enough) beat the cream cheese and butter on medium speed until light and fluffy.
2. Add the powdered sugar and mix on low until combined.
3. Stir in the milk and vanilla extract. Adjust consistency if needed.
4. Pour over cooled cake before serving.
Notes
*Storage: You can store this cake, without icing, at room temperature for up to 3 days. Keep it well wrapped. If it’s iced, because of the cream cheese, I would keep it covered in the fridge for up to 3 days.
*Freezing: Freeze any leftovers for up to 3 months, wrapped well. Thaw at room temperature before serving.
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Pumpkin Spice Bundt Cake Recipe
Chef Tom shares a family recipe that's perfect for the holiday season. Check out this Pumpkin Spice Bundt Cake baked on the Yoder Smokers Pellet Grill!
Full recipe:
Pumpkin Pound Cake by Diane Lovetobake
The video and photo is owned by Diane Lovetobake. No Copying, pinning, publishing .....................................
Great tasting light moist pound cake....
3 cups all-purpose flour
4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine your choice
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup cooked canned mashed pumpkin
1 teaspoon lemon extract
1/2 cup milk
1 cup chopped your choice
Put flour and all dry ingredients in a bowl and stir set aside
Cream butter, slowly add granulated sugar till smooth add brown sugar till combined light fluffy.
Add one egg at a time till smooth, blend in pumpkin and lemon extract.
Total beating time 10 minutes
Add dry ingredients slowly with milk till smooth and creamy.
Stir in his if used
Pour batter in a greased and dusted 10 tube pan
Bake at 325 for 1 hour 20 minutes check cake around 1 hour 10 minutes all oven set up differently. Check with cake tester or toothpick till comes out clean in center of cake. Top showed spring back when done.
Once baked place on cooling rack for 10 minutes
Optional : Make a sugar glaze with powder sugar and milk or water to desired thickness. Or you can sprinkle powder sugar on top or leave it plain.......
Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
RECIPE:
Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
RECIPE:
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Pumpkin Spice Pound Cake
New Orleans native Charlie Andrews demonstrates how to make a Pumpkin spice pound cake. It consists of pure pumpkin and 5 spices added into the cake and in the icing in small quantities along with our eggs, butter, sugar and flour to create a flavorful and moist pound cake. This recipe calls for 15 to 20 servings depending on how to slice it. It's perfect for the fall, the holidays or any type of occasion and it is absolutely delicious. Hope you all will give this recipe a try.
Pumpkin spice pound cake recipe link
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