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scratch - Pumpkin + Walnut Pound Cake

Source of Recipe

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Recipe Introduction

If you like pumpkin and you like pound cakes, then you should like this cake. It is excellent with frosting or without.

List of Ingredients

scratch - Pumpkin + Walnut Pound Cake

for the cake:
1 cup unsalted butter, (2 sticks)
1/2 cup shortening
2 1/2 cups white granulated sugar
5 room temperature eggs
3/4 cup sour cream
3/4 cup canned solid pack pumpkin
3 cups flour
1 1/2 level teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 dash ground cloves
1/2 cup chopped walnuts, optional

for the frosting:
1 pound package powdered confectioners sugar
2, 8 ounce packages softened cream cheese
1/2 cup softened unsalted butter, (1 stick)
2 teaspoons finely grated lemon rind
1/2 cup slightly chopped walnuts for sprinkling, optional

Preheat oven to 325. Grease and lightly flour an 11 inch spring form pan.
Combine sour cream and pumpkin together. Set aside.
Combine the flour, baking powder, cinnamon, ginger, and cloves. Set aside.
Cream the butter and shortening until well combined.
Gradually add the sugar and beat until fluffy.
Add the eggs, one at a time, beating until each egg is well combined.
Add flour alternately with the pumpkin mixture.
Beat until almost blended in after each addition.
Pour the batter into the pan and bake for 1 hour 50 minutes, or until tester comes out clean.
Cool in the pan on a wire rack for 10 minutes.
Remove from the pan and let cool completely.

for the frosting:
Use a large bowl to beat the cream cheese and butter until fluffy.
Add the powdered sugar 1 cup at a time.
Continue whipping until the sugar is blended in after each addition and it is fluffy.
Blend in the lemon rinds.
Refrigerate frosting for 30 minutes.

To finish the cake:
Slice the cake horizontally in 3 layers.
Place the bottom layer on a serving plate.
Spread 3/4 cup of the frosting on the top of the bottom layer.
Place the middle layer on top.
Spread 3/4 cup of the frosting on the top of middle layer.
Place the top layer on and spread remaining frosting on the sides and top of the cake.
Sprinkle with chopped walnuts.




Recipe