Pumpkin-Spice Pound Cake

Jennifer Enders


This tastes best when served warm with a helping of Pumpkin Custard.


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  • 1 1/2 c
  • 1/2 c
    brown sugar
  • 1/2 c
  • 2/3 c
    vegetable oil
  • 2
  • 1 c
    all-purpose flour
  • 1/3 c
    wheat flour
  • 1/2 c
  • 1 tsp
    baking soda
  • 1/4 tsp
  • 1 tsp
  • 1 tsp
    ground nutmeg
  • 1/3 c
    finely chopped crystallized ginger
  • 1/4 c
    chopped walnuts or pecans (optional)

How to Make Pumpkin-Spice Pound Cake


  1. In a mixing bowl, blend the pumpkin, sugar, honey, oil, and egg thoroughly.
  2. Sift together the dry ingredients (except nuts) in a separate bowl.
  3. Slowly add to the wet mixture, stirring constantly. Stir the mixture until entire contents are moistened.
  4. Fold in the chopped nuts, if desired.
  5. Pour into a greased loaf or Bundt pan. Bake at 350* for 45 to 55 minutes.
  6. Remove from pan. Cool slightly and serve warm.

Printable Recipe Card

About Pumpkin-Spice Pound Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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