Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

November 2, 2010

Pumpkin Pound Cake

I love to make pound cakes.  To me they are just so simple and yet so incredibly velvet in texture.  This is the most moist of all my recipes.  I guess the pumpkin adds a special amount of moisture.


3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
3 cups white sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
1/2 cup milk
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Grease and flour a Bundt pan.
  3. Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  4. In a large bowl, beat together sugar and oil until foamy. 
  5. Add eggs one at a time beating thoroughly after each.
  6. Mix in  pumpkin. 
  7. Stir in flour mixture alternately with milk.
  8. Pour batter into prepared pan.
  9. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Add small cup of water to oven in heat proof pyrex while the cake cooks for a moist texture.

2 comments:

Sherri in GA said...

I always make a cake for Christmas morning to have our "Happy Birthday Jesus party" with and I think I'll try this one this year.

SCM said...

Your Pumpkin Pound Cake looks so delicious :) Yum! Thank you for sharing it with us!

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