What kind of pumpkin is used in this? In other words, when I go to the store, what should I be looking for?
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Mary Ann Robinson Sent: Thursday, November 17, 2011 8:08 PM To: [email protected] Subject: [CnD] PumpkinPound Cake PumpkinPound Cake 1 cup butter, softened 3 cups sugar 1 cup pumpkin, canned 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 5 eggs 1 cup milk 3 cups all-purpose flour 1 tablespoon vanilla extract Cream butter, sugar, and salt in mixing bowl until light and fluffy. Add pumpkin and spice and mix completely. Add eggs one at a time beating well after each addition. Add milk alternately with flour, mixing well after each addition; do not overbeat. Stir in vanilla. Pour into two greased and floured 8x4 inch loaf pans. Bake at 325 degrees F for approximately 1 hour and 20 minutes. Test for doneness with a wooden skewer or toothpick. Cool for 15 minutes and remove from pans. Cool completely on a wire rack. Yield 2 cakes _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
