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Pumpkin Pound Cake

Total Time

Prep: 15 min. Bake: 1 hour 20 min. + cooling

Makes

12-16 servings

Fresh from reader Leah Grooms' "pumpkin patch", this rich cake's so flavorful it'll dress up any autumn event. What's more, she writes from her Rockingham, North Carolina kitchen, it keeps for days—so you can prepare it prior to your party.—Leah Grooms, Rockingham, North Carolina

Ingredients

  • 1 cup butter, softened
  • 3 cups sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon apple pie spice
  • 1 cup solid-pack pumpkin
  • 2 tablespoons rum extract
  • Confectioners' sugar

Directions

  1. In a bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, soda, salt, cloves and pie spice.
  2. In a small bowl, combine pumpkin and rum extract. Add dry ingredients to creamed mixture alternately with pumpkin mixture. Pour into a greased and floured 12-cup fluted tube pan.
  3. Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

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