Nut and pumpkin pound cake
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Unbleached flour |
| ¾ | cup | Granulated sugar |
| ½ | cup | Brown sugar; packed |
| ½ | cup | Walnuts; chopped |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Nutmeg |
| ¼ | teaspoon | Salt |
| 1 | cup | Fat-free sour cream |
| 1 | cup | Pumpkin, canned |
| 3 | Eggs | |
Directions
Preheat oven to 325. Prepare a 9 x 5" pan with cooking spray; set aside.In a mixing bowl, combine flour, sugars, walnuts, cinnamon, baking soda, nutmeg, and salt. In another mixing bowl, combine sour cream, pumpkin, and eggs. Mix dry ingredients with wet ingredients just until moistened. Spread into prepared pan. Bake for 1 hour and 15 minutes.
Recipe By : Libby's Favorite Pumpkin Recipes Posted to EAT-L Digest 8 November 96 Date: Sat, 9 Nov 1996 17:54:37 -0600 From: "Anita A. Matejka" <matejka@...>