Day 26 of 31 days of pumpkin and we come to one of my all-time-favorite desserts: pound cake. I love old recipes. This one is so simple. A pound of each: butter, sugar, flour, eggs. The rest is embellishment. And for me, I can’t enjoy a piece of pound cake without a cup of tea to go with it. I don’t know why exactly. It just completes the tableau somehow.
In my pumpkin version (which is a half-pound cake actually), I simply added 1/2 cup of pumpkin purée and upped the flour content by 1/4 cup. The pumpkin spiced flavor is subtle, but definitely there. I am glad it still tastes like pound cake. I worried it might somehow come out tasting like Pumpkin Bread, but not-to-worry. This pound cake recipe has four times as much butter and more than three times as many eggs as my Pumpkin Bread Recipe. It’s bound to be its own thing.
Pumpkin Pound Cake
Yields 1 loaf
1/2 lb butter, softened (2 sticks)
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 cup granulated sugar
5 large eggs, separated, at room temperature
1/2 cup canned puréed pumpkin
2 tsp pure vanilla extract
1. Preheat the oven to 350˚F and spray a 9 x 5 baking pan with nonstick cooking spray.
2. Mix the dry ingredients and set aside.
3. With an electric or stand mixer, cream the butter until smooth. Add the sugar gradually and continue mixing until fluffy. Now add the egg yolks, one at a time, beating each of them in completely. Add in the pumpkin and vanilla and mix until well incorporated.
4. Remove the bowl from the stand mixer and add in the dry ingredients in three batches, mixing by hand to incorporate each addition completely.
5. In a medium bowl, beat the egg whites until soft peaks appear. Fold the egg whites gently, but thoroughly into the batter. Transfer batter to the prepared baking pan and bake for about 1 1/4 hours. Let it cool completely before you slice it.