Moist Pumpkin Pound Cake
Ingredients
- 1-1/4 cups shortening ⓘ
- 1-1/4 cups sugar ⓘ
- 1 cup packed brown sugar ⓘ
- 4 eggs ⓘ
- 1 can (15 ounces) solid-pack pumpkin ⓘ
- 3 cups all-purpose flour ⓘ
- 3 teaspoons ground cinnamon ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/2 cup chopped pecans ⓘ
- 1 cup sugar ⓘ
- 2 tablespoons cornstarch ⓘ
- 1-1/3 cups water ⓘ
- 3 tablespoons butter, cubed ⓘ
Instructions
- In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
- In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.
Nutrition & Diet Analysis (per serving)
1444
kcal
72% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).