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Pecan Pumpkin Pound Cake

Pecan Pumpkin Pound Cake

Yield: 
8 (10-inch) pies/48 servings

 

Ingredients Lb. Oz. Method
Unsalted butter 1 - Mix on high speed for 1 minute.
Brown sugar 1 9 Add. Mix at second speed of 3-speed mixer until smooth.
Frozen (thawed) or refrigerated liquid whole egg 2 - Add. Mix at second speed until blended.
Canned pumpkin 2 - Blend together. Add half to batter. Blend.
Rum extract - .33 -
All-purpose flour 3 10 Sift 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 weight 10 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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