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Moist Pumpkin Pound Cake Recipe

Moist Pumpkin Pound Cake Recipe photo by Taste of Home

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The butter-rum sauce is a delicious complement to this pretty pumpkin cake.

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Moist Pumpkin Pound Cake Recipe

Prep: 25 min. Bake: 1 hour + cooling

Yield: 12-16 Servings

25 60 85

Ingredients

1-1/4 cups shortening
1-1/4 cups sugar
1 cup packed brown sugar
4 eggs
1 can (15 ounces) solid-pack pumpkin
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 cup chopped pecans
SAUCE:
1 cup sugar
2 tablespoons cornstarch
1-1/3 cups water
3 tablespoons butter, cubed
1/2 teaspoon rum extract

Directions

In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans.
Pour into a greased and floured 10-in. fluted tube 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.
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. Remove from heat; stir in butter and extract. Serve warm with cake. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 462 calories, 21 g fat (6 g saturated fat), 59 mg cholesterol, 296 mg sodium, 63 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Pumpkin Pound Cake in Country Extra March 2005, p49

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Reviews for Moist Pumpkin Pound Cake

Moist Pumpkin Pound Cake

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(1-1) of 1 reviews

Reviewed on Feb. 14, 2013 by KarmaDreams

This cake is super moist and tasty! I didn't add pecans because I didn't have any and it was still good. I will make this again and add pecan next time (and maybe some chopped dates). Yum!