shirleys pumpkin pound cake

Name: Shirleys Pumpkin Pound Cake
Prep time: 25 min
Cook time: 1 h 20 min
Yield: 10
Ingredients: 16 ounce(s) pumpkin from a can; 5 - eggs; 1/2 teaspoon(s) salt; 12 ounce(s) sour cream; 3 stick(s) butter or margarine; 3 cup(s) flour may add a little more up to 1/2 c.; 2 tablespoon(s) cinnamon; 1 teaspoon(s) nutmeg; 1/2 teaspoon(s) allspice, ground; 2 teaspoon(s) vanilla; 2 teaspoon(s) grated lemon peel; 3 cup(s) sugar; 1 teaspoon(s) baking soda

(2 RATINGS)

69 Pinches

Shirley Washington

townsend, DE

Updated on Oct 15, 2010

My family loves this recipe...moist and sweet!

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prep time 25 Min

cook time 1 Hr 20 Min

method ---

yield 10-15 serving(s)

Ingredients

16 ounces pumpkin from a can
5 - eggs
1/2 teaspoon salt
12 ounces sour cream
3 sticks butter or margarine
3 cups flour may add a little more up to 1/2 c.
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice, ground
2 teaspoons vanilla
2 teaspoons grated lemon peel
3 cups sugar
1 teaspoon baking soda

How To Make shirleys pumpkin pound cake

Step 1

Pre heat oven to 325 degrees Cream sugar and butter together

Step 2

Add eggs 1 at a time beating after each one
Step 3

mix in sour cream by hand
Step 4

add in 1 c flour beating with salt and baking soda after each one also add in all spices, vanilla,and lemon then pumpkin and mix til well blended
Step 5

pour into a oiled and floured bundt pan and cook until done check after 45 minutes then every 10 minutes til done
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