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Pecan Pumpkin Pound Cake

Pecan Pumpkin Pound Cake

Yield: 
8 (10-inch) pies/48 servings

 

IngredientsLb.Oz.Method
Unsalted butter1-Mix on high speed for 1 minute.
Brown sugar19Add. Mix at second speed of 3-speed mixer until smooth.
Frozen (thawed) or refrigerated liquid whole egg2-Add. Mix at second speed until blended.
Canned pumpkin2-Blend together. Add half to batter. Blend.
Rum extract-.33-
All-purpose flour310Sift together. Add half to batter. Mix until blended. Add remaining pumpkin. Blend. Add remaining flour. Mix until blended.
Pumpkin pie spice-.5-
Baking powder-.5-
Baking soda-.15-
Salt-.25-
Chopped pecans-7.5-
Total approximate weight10 lb.12 oz. 

Instructions
Spray-coat 5 small (5 x 9-inch) loaf pans. Portion approximately 2 lb. 2 oz. batter into each pan. Top each pan with 1.5 oz. pecans. Bake at 325°F for 1 hour. Cool before slicing.

http://www.aeb.org/food-manufacturers/egg-product-formulations/260-pecan-pumpkin-pound-cake

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