Recipes

Pecan Pumpkin Pound Cake

A delicious moist fall cake enjoyed with hot chocolate or coffee.

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

Categories: Cakes and Cupcakes