New Pumpkin Pound Cake
A moist and flavorful pumpkin pound cake with warm cinnamon and spice notes, ideal for fall gatherings or holiday celebrations. Its rich texture and spiced pumpkin flavor make it a delightful treat for dessert or a special teatime indulgence, appealing to those who love cozy, spiced baked goods.
Ingredients
Instructions
- Ensure all ingredients are at room temperature.
- Beat margarine at medium speed for 2 minutes.
- Gradually add sugar, beating continuously for 7 minutes.
- Add eggs one at a time, just until yellow disappears.
- Combine flour with baking powder, baking soda, salt, cinnamon, cloves, and pie spice.
- Combine pumpkin with rum flavoring and water.
- Alternate adding the flour mixture and pumpkin mixture to the batter, beginning and ending with flour.
- Mix at lowest speed until just blended.
- Grease and flour a tube pan.
- Pour the batter into the prepared pan.
- Bake at 325°F (163°C) for 1 hour and 25 to 30 minutes.
- Test for doneness with a toothpick or cake tester.
- Cool on a rack for 10 minutes, then remove from the pan.
- Frost with cream cheese icing.
Tips & Substitutions
Ensure your butter is softened but not melted for the best texture. If you want to reduce sugar, you can try substituting half with unsweetened applesauce. For a gluten-free version, use a 1:1 gluten-free flour blend. Adding nuts or chocolate chips can enhance flavor and texture. Always sift your dry ingredients to avoid lumps.
Serving Suggestions
Slice and serve the pumpkin pound cake with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence. It pairs beautifully with Praline Coffee for a cozy dessert experience. Consider serving with a side of fresh fruit or a scoop of vanilla ice cream to balance the richness of the cake.
Storage & Reheating
Store leftover pumpkin pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, let it thaw overnight in the fridge and warm individual slices in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of New Pumpkin Pound Cake contains roughly 304 calories, with 5g protein, 62g carbohydrates, and 5g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1143mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works perfectly in this recipe. Just make sure to use pure pumpkin puree, not pumpkin pie filling, to maintain the intended flavor and sweetness.
What can I substitute for rum flavoring?
If you don't have rum flavoring, you can substitute with vanilla extract or omit it altogether. For a more complex flavor, consider using a splash of orange juice or maple syrup instead.
How can I make this cake more festive?
To make the cake more festive, consider adding a cream cheese icing with a sprinkle of cinnamon on top. You can also decorate with chopped pecans or walnuts for a seasonal touch.
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).