Post by Emmalou on Nov 21, 2002 19:58:23 GMT -6
If you like Pound Cake, you will love Pumpkin Pound Cake. It is excellent with frosting and is just as good not frosted.
Ingredients:
1 cup - 2 sticks - (250 g) butter or margarine - unsalted.
½ cup (100 g) shortening.
2 ½ cups (500 g) sugar.
5 eggs.
¾ cup (185 g) sour cream.
¾ cup (185 g) pure pumpkin.
3 cups (360 g) all - purpose flour.
1 ½ teaspoons baking powder.
¼ teaspoon mace.
½ teaspoon cinnamon.
½ cup (60 g) chopped walnuts.
Have ready:
Greased and floured slightly 11 inch (28 cm) spring pan.
Butter and shortening in big mixer bowl.
Sugar - measured.
Eggs - at room temperature.
Sour cream and pure pumpkin - combined and stirred.
Flour and baking powder - combined.
Mace, cinnamon and walnuts - measured.
Haw to make it? Easy...
Preheat oven to 325ºF (160ºC).
In mixer on medium speed cream butter and shortening until well combined.
Gradually add sugar and beat until fluffy.
Add eggs, one at a time. Beat until added egg is not visible.
Add flour alternately with pumpkin mixture. Beat until almost blended in after each addition.
Add mace, cinnamon and walnuts. Beat 30 seconds longer.
Pour batter into prepared pan and bake at 325ºF (160ºC) until wooden pick inserted in center of cake comes out clean - 1 hour 50 minutes.
Cool on wire rack in pan for 10 minutes.
Remove from pan and cool completely.
For frosting you needed:
1 lb (500 g) powdered sugar.
16 oz (450 g) cream cheese.
½ cup -1 stick (125 g) unsalted butter or margarine.
2 teaspoons finely grated lemon rind.
½ cup ( 60 g) slightly chopped walnuts for sprinkle.
To make it:
In big mixer bowl combine cream cheese and margarine. Whip on medium speed until fluffy.
Add powdered sugar 1 cup at a time. Whipping until sugar is blended in after each addition.
Good advice: reduce the speed of the mixer to slow while adding sugar, so your kitchen does not look like your backyard on the first snowy day in winter. But turn back up to medium speed the moment sugar is just a little blended in.
The frosting supposed to be very fluffy.
Blend in lemon rinds.
Place frosting into the refrigerator for 30 minutes.
To complete the cake:
Slice cake horizontally in three equal layers.
Spread ¾ cup (190 ml) frosting on bottom layer. Cover with middle layer.
Spread same portion of frosting on top of middle layer and cover with the last layer.
Spread remanding frosting covering sides and top of the cake.
Sprinkle with chopped walnuts.
Emma