Pumpkin Pound Cake Recipe

Summary

CourseMethod
DishInterest Group

Ingredients

 Brown sugar1 Cup (16 tbs)
 Granulated sugar1 1⁄4 Cup (20 tbs)
 Vegetable shortening1 1⁄4 Cup (20 tbs)
 Eggs4
 Pumpkin1 Can (10 oz)
 Sifted flour3 Cup (48 tbs)
 Salt1 Tablespoon
 Baking soda2 Teaspoon
 Cinnamon3 1⁄2 Teaspoon
 Nutmeg1 Teaspoon
 Allspice1⁄2 Teaspoon
 Ginger1⁄2 Teaspoon
 Pecans1⁄2 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 mg

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

In large mixing bowl, combine sugars, vegetable shortening, and eggs; beat 2 minutes on medium speed of electric mixer; add pumpkin.
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.
Quantcast