Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Pumpkin Pound Cake
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Dessert-8013
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| Ingredients |
|
| 1 cup |
butter, softened |
| 3 cups |
sugar |
| 1 cup |
pumpkin, canned |
| 1 teaspoon |
pumpkin pie spice |
| 1/2 teaspoon |
salt |
| 5 |
eggs |
| 1 cup |
milk |
| 3 cups |
all-purpose flour |
| 1 tablespoon |
vanilla extract |
| |
| Preparation |
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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. Bake at 325 degrees F 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
2 cakes
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Look for "Fresh from Florida" ingredients at your grocery store.
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