Pumpkin Pound Cake
Prep: 20 minutes Bake: 1 hour
1 cup granulated sugar
1 cup packed brown sugar
¾ cup shortening
2-½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
¼ teaspoon salt
1 15-ounce can pumpkin
1 cup raisins
1 cup chopped pecans or other nuts
1 cup chopped maraschino cherries
Orange juice (optional)
Coarse sugar (optional)
Maraschino cherries (optional)
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 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 (we used cranberries).
2. Turn batter into a greased and floured 10-inch fluted tube pan. 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 (Mr. Glen Oaks made a simple glaze
of powdered sugar, milk and a smidge of vanilla). Makes 14 to 16 servings.
Make-Ahead Tip: Refrigerate cake, covered, up to 3 days. Or freeze, wrapped in foil, up to 2 months.
Servings Per Recipe 14 to 16 servings Calories400 Total Fat (g)17 Saturated Fat (g)4, Cholesterol (mg)30, Sodium (mg)235, Carbohydrate (g)60, Fiber (g)3, Protein (g)4, Vitamin A (DV%)68, Iron (DV%)15, Percent Daily Values are based on a 2,000 calorie diet
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