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Pumpkin Pound Cake

Makes: 14 to 16 servings
Prep 20 mins Bake 350°F1 hr Cool 10 mins
Pumpkin Pound Cake
  • 1  cup  granulated sugar
  • 1  cup  packed brown sugar
  • 3/4  cup  shortening
  • 2  eggs
  • 2 1/2  cups  all-purpose flour
  • 2  teaspoons  baking soda
  • 2  teaspoons  ground cinnamon
  • 1  teaspoon  ground cloves
  • 1  teaspoon  ground nutmeg
  • 1/4  teaspoon  salt
  • 1 15  ounce can  pumpkin
  • 1  cup  raisins
  • 1  cup  chopped pecans or other nuts
  • 1  cup  chopped maraschino cherries
  •  Orange juice (optional)
  •  Coarse sugar (optional)
  •  Maraschino cherries (optional)

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)
  • Servings Per Recipe 14,
  • cal. (kcal) 400,
  • Fat, total (g) 17,
  • chol. (mg) 30,
  • sat. fat (g) 4,
  • carb. (g) 60,
  • fiber (g) 3,
  • pro. (g) 4,
  • vit. A (RE) 701,
  • sodium (mg) 235,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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