Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Reader’s Recipe: Pumpkin Pound Cake

One of the best things about having a blog, is when reader’s contribute a tried and true recipe.

This one, Pumpkin Pound Cake, is from Reiko Romero~ a wonderful friend who also works in the culinary industry and has worked with our friend, Chef Bill Benedict.

Thank you Reiko, for such a wonderful recipe!

Reiko Romero:
I’d like to share a bit of autumn with you, Annie. Aromatherapy for the soul. I think this would go great with Chamomile or a Mint tea. Small spoon of vanilla ice cream on the side finishes it. Delicious!

Pumpkin Pound Cake

1 1/2 cups vegetable oil {may substitute some of oil with applesauce if desired}

2 cups white sugar

4 eggs

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

3 teaspoons ground cinnamon

1 teaspoon salt

2 cups solid pack pumpkin puree (fresh makes all the difference in the world)

1/2 cup chopped walnuts {if desired}

Preheat oven to 375 degrees*. Grease and flour a 10 inch tube or bundt pan. Sift into a large bowl the flour, soda, baking powder, cinnamon and salt. Set aside.

In a separate bowl, combine oil and sugar. Add eggs one at a time and mix well. Then add the flour mixture and beat until smooth. Add nuts (if using) and pumpkin; blend until smooth. Pour batter into prepared pan.

Bake for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Sprinkle with confectioners sugar before serving.

I love this pound cake with a small scoop of good quality vanilla ice cream, or better yet, homemade vanilla ice cream.


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