Pumpkin Pound Cake Recipe
Ingredients
| Brown sugar | 1 Cup (16 tbs) | |
| Granulated sugar | 1 1⁄4 Cup (20 tbs) | |
| Vegetable shortening | 1 1⁄4 Cup (20 tbs) | |
| Eggs | 4 | |
| Pumpkin | 1 Can (10 oz) | |
| Sifted flour | 3 Cup (48 tbs) | |
| Salt | 1 Tablespoon | |
| Baking soda | 2 Teaspoon | |
| Cinnamon | 3 1⁄2 Teaspoon | |
| Nutmeg | 1 Teaspoon | |
| Allspice | 1⁄2 Teaspoon | |
| Ginger | 1⁄2 Teaspoon | |
| Pecans | 1⁄2 Cup (8 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 6235 Calories from Fat 2887
% Daily Value*
Total Fat 329 g506.3%
Saturated Fat 76.4 g381.9%
Trans Fat 33.7 g
Cholesterol 845.9 mg282%
Sodium 8855.2 mg369%
Total Carbohydrates 784 g261.3%
Dietary Fiber 28.7 g114.8%
Sugars 460.6 g
Protein 74 g147.8%
Vitamin A 440.3% Vitamin C 46.9%
Calcium 47.7% Iron 150.1%
*Based on a 2000 Calorie diet
Directions
Sift together flour, salt, soda, and spices; gradually blend into creamed mixture.
Beat 2 minutes at high speed.
Stir in nuts.
Pour into greased and floured 10 inch tube pan.
Bake at 350° for 60 to 65 minutes.
Cool 15 minutes; remove from pan.
To serve, top with whipped cream and Butter Rum Sauce: In saucepan, combine 1 cup granulated sugar and 2 tablespoons cornstarch.
Add 1 1/3 cups water; cook and stir until thickened; cook 2 minutes more.
Remove from heat; add 3 tablespoons rum (or 1 1/4 teaspoons rum flavoring) and 3 tablespoons butter.
Chef
