Pumpkin Pound Cake ... |
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1 Cup Florida Butter (Softened) 3 Cups Florida Sugar 1 Cup Pumpkin (Canned) 1 Tsp. Pumpkin Pie Spice ½ Tsp. Salt |
5 Florida Eggs 1 Cup Florida Milk 3 Cups Flour (All-Purpose) 1 Tbsp. Vanilla |
Method: Cream butter, sugar, and salt in mixing bowl until light and fluffy. Add pumpkin and spice and mix completely. Add eggs one at a time beating well after each addition. Add milk alternately with flour, mixing well after each addition; do not overbeat. Stir in vanilla. Pour into two greased and floured 8x4 inch loaf pans. Baked at 325 degrees for approximately 1 hour and 20 minutes. Test for doneness with a wooden skewer or toothpick. Cool for 15 minutes and remove from pans. Cool completely on a wire rack. Yield: Makes 2 Pound Cakes |