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Pumpkin Pound Cake

Richer and more colorful than typical pumpkin cakes, more flavorful than pound cakes, and lighter than fruitcakes, this Thanksgiving or Christmas recipe will become a seasonal favorite.

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  • Makes: 14 servings
  • Prep: 20 mins
  • Bake: 1 hr 350°F
  • Cool: 10 mins

Pumpkin Pound Cake

Ingredients

Directions

  1. In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts, and cherries.
  2. Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired. Makes 14 to 16 servings.

From the Test Kitchen

Refrigerate cake, covered, up to 3 days. Or freeze, wrapped in foil, up to 2 months.

Nutrition Facts (Pumpkin Pound Cake)

    Per serving:
  • 400 kcal cal.,
  • 17 g fat
  • (4 g sat. fat,
  • 30 mg chol.,
  • 235 mg sodium,
  • 60 g carb.,
  • 3 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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