Pumpkin Pound Cake

Name: How to cook Pumpkin Pound Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Standard Loaf Tin
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Pumpkin Pound Cake

As my Pumpkin Doughnuts were so successful, I wanted to bake a Pumpkin Cake. I looked for the recipes. Many of them require a lot of Spices. I decided to use my own Pound Cake recipe. I didn’t add any spices, but I added Rum. I think I could have added Rum Steeped Sultanas. Maybe next time…

Ingredient

Food ration :

Standard Loaf Tin

125 g

Butter *cut into small pieces, softened at room temperature

125 g

(OR 1/2 cup) Caster Sugar

Eggs *about 125g, must be at room temperature

1 tablespoon

Rum

1/2 cup

pureed Cooked Pumpkin

1 cup

Self-Raising Flour *plus extra depending on the wateriness of the pureed Pumpkin

Cooking instructions

* Step 1

Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.

* Step 2

Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition.

* Step 3

Add Rum, pureed Pumpkin and Flour, and mix to combine. If the batter is too soft, add extra 2 to 4 tablespoons Flour. It should be fairly firm batter.

* Step 4

Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.

* Step 5

Sprinkle with some Pepitas (Pumpkin Seeds) and bake for 40 to 45 minutes or until cooked through. Stand the cake in the tin for 5 minutes as it is very soft, then turn onto a wire rack to cool.

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