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Fresh from reader Leah Grooms' "pumpkin patch", this rich cake's so flavorful it'll dress up any autumn event. What's more, she writes from her Rockingham, North Carolina kitchen, it keeps for days—so you can prepare it prior to your party.—Leah Grooms, Rockingham, North Carolina
Originally published as Pumpkin Pound Cake in Country Woman September/October 1995, p37
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Reviewed on Oct. 22, 2011 by jmkasprak
I didn't rate this recipe because I baked it at 350 instead of 325. This might have been why my cake sank in the middle halfway through baking. (I didn't open oven, just looked through the door.) Even so, there might be an error with the amount of rum extract. I only used one tbsp and the flavor was very strong. Maybe it should have been 2 tsp. ??
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