Pumpkin pound cake
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Pumpkin pound cake
  Pumpkin    Cakes  
Last updated 6/12/2012 1:19:19 AM. Recipe ID 50603. Report a problem with this recipe.
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      Title: Pumpkin pound cake
 Categories: Cakes, Pound
      Yield: 10 Servings
      2 c  BUTTER, MELTED
      4 c  SUGAR
      8 ea EGGS, ROOM TEMP
      6 c  FLOUR
    1/2 ts Salt
      4 ts Baking soda
      1 ts Freshly grated nutmeg
      2 ts Cinnamon
      2 ts Vanilla
      3 c  Heavy whipping vream
    3/4 c  Orange juice
      2 tb Powdered sugar
      1 c  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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Recipe ID 50603 (Apr 03, 2005)

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