Moist Pumpkin Pound Cake Recipe

4.5 3 3
Moist Pumpkin Pound Cake Recipe
Moist Pumpkin Pound Cake Recipe photo by Taste of Home
Publisher Photo

Moist Pumpkin Pound Cake Recipe

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4.5 3 3
Publisher Photo
The butter-rum sauce is a delicious complement to this pretty pumpkin cake.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling

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

Nutritional Facts

1 slice: 462 calories, 21g fat (6g saturated fat), 59mg cholesterol, 296mg sodium, 63g carbohydrate (42g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. 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.
Originally published as Pumpkin Pound Cake in Country Extra March 2005, p49

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MY REVIEW
SUJAABRAHAM User ID: 8443455 229221
Reviewed Jul. 9, 2015

"children likes this very much. suja"

MY REVIEW
germanycook User ID: 6411056 132643
Reviewed Jun. 26, 2013

"Gorgeous cake! The only sad thing is that it wouldn't come out of the pan for me, broke into 3 pieces - so I am going to make trifle out of it. But the taste is incredible - got to have the pecans in there!"

MY REVIEW
KarmaDreams User ID: 7137284 67368
Reviewed Feb. 14, 2013

"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!"

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