Pumpkin pound cake

Yield: 10 Servings

Measure Ingredient
2 cups BUTTER, MELTED
5 cups CANNED PUMPKIN
4 cups SUGAR
8 eaches EGGS, ROOM TEMP
6 cups FLOUR
½ teaspoon Salt
4 teaspoons Baking soda
1 teaspoon Freshly grated nutmeg
2 teaspoons Cinnamon
2 teaspoons Vanilla
3 cups Heavy whipping vream
¾ cup Orange juice
2 tablespoons Powdered sugar
1 cup Walnuts or pecans, chopped

Cream the butter and sugar. Add the pumpkin and beat until light and fluffy. Add the eggs one at a time, beating well after each addition.

Combine the dry ingredients and slowly add to the creamed mixture.

Add the vanilla and beat well. Pour into 2 greased and floured bundt or tube pans and bake for 1 hour and 15 minutes at 350 degrees.

Whip the cream until stiff. Mix in the organge concentrate and sugar. Let the cakes cool in the pans for 25 -30 minutes. Serve slices garnished with a collop of orange cream springled with walnuts.

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