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Pumpkin Pound Cake

  • Makes 16 servings.


  • 1 cup unsalted butter, room temperature
  • 3 cups sugar
  • 6 eggs, room temperature
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 cups canned or cooked pumpkin, mashed
  • 1/3 cup rum (can substitute water)


Preheat oven to 325°. Grease and flour a 10-inch tube pan. Cream butter and sugar until creamy and very light in color. Add eggs, one at a time, beating just until yellow disappears. Combine dry ingredients in a bowl. Combine pumpkin and rum in another bowl. Alternate adding flour mixture to egg mixture with pumpkin and rum mixture. Mix only until blended after each addition. Pour cake batter into tube pan and bake for 1 hour and 25 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes on wire rack. Remove from pan and allow to cool completely.

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