Moist Pumpkin Pound Cake

Name: Moist Pumpkin Pound Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 220 grams packed brown sugar; 220 grams packed brown sugar; 3 Tbsps butter, cubed; 2 Tbsps cornstarch; 4 eggs; 375 grams all-purpose flour; 1 teaspoons ground allspice; 3 teaspoons ground cinnamon; 1 teaspoons ground ginger; 1 teaspoon ground nutmeg; 55 grams chopped pecans; 1 teaspoons rum extract; 1 teaspoon salt; 256 grams shortening; 425 grams can solid-pack pumpkin; 200 grams sugar; 315 milliliters water

You can never have too many dessert recipes, so give Moist Pumpkin Pound Cake Head to the store and pick up sugar, shortening, rum extract, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. Users who liked this recipe also liked Super-Moist Cake Mix Lemon Pound Cake, Cook the Book: Moist Vanilla Pound Cake, with Three Variations, and Moist Pumpkin Bundt Cake.

Instructions

In a large bowl, cream shortening and sugars.

Ingredients you will need

Shortening

Cream

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in pumpkin.

Ingredients you will need

Pumpkin

Egg

Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans.

Ingredients you will need

Baking Soda

Allspice

Cinnamon

Ginger

Nutmeg

Pecans

All Purpose Flour

Salt

Pour into a greased and floured 10-in. fluted tube pan.

Equipment you will use

Frying Pan

Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Corn Starch

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat; stir in butter and extract.

Ingredients you will need

Extract

Butter

Serve warm with cake.

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoon

baking soda 220grams

packed brown sugar 220grams

packed brown sugar 3Tbsps

butter, cubed 2Tbsps

cornstarch 4

eggs 375grams

all-purpose flour 1teaspoons

ground allspice 3teaspoons

ground cinnamon 1teaspoons

ground ginger 1teaspoon

ground nutmeg 55grams

chopped pecans 1teaspoons

rum extract 1teaspoon

salt 256grams

shortening 425grams

can solid-pack pumpkin 200grams

sugar 315milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Pound Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Famille Vincent Cremant de Bourgogne with a 4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Famille Vincent Cremant de Bourgogne

From the Chardonnay grapes this sparkler allies freshness, body, and smoothness. The Cremant Brut is dry and offers fine bubbles (1.5 Million/30 minutes - we counted them but you do not have to believe me for this!), hints of flowers at the nose, crisp and fruity on the palate. It is a great Classic for all festive occasions.