You probably need to look for pumpkin puree.
Hope that helps.
Becky
-----Original Message-----
From: Reinhard Stebner
Sent: Thursday, November 17, 2011 8:14 PM
To: [email protected] ; 'Mary Ann Robinson'
Subject: Re: [CnD] PumpkinPound Cake
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
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