Pumpkin Pound Cake with Cheese Frosting
1 cup - 2 sticks - (250 g) butter or margarine - unsalted.
½ cup (100 g) shortening.
2 ½ cups (500 g) sugar.
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.
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.
Pairs Well With
Source: By Roads Magazine/ Talaxian Kitchen
If you like Pound Cake, you will love Pumpkin Pound Cake. It is excellent with frosting and is just as good not frosted.