Pumpkin Pound Cake

joyofbaking.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Pound Cake:

1 ½ cups (195 grams) all purpose flour

½ teaspoon (2 grams) baking powder

¼ teaspoon (1 gram) baking soda

¼ teaspoon (1 gram) salt

¾ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg (optional)

¾ cup (170 grams) unsalted butter , at room temperature

⅔ cups (135 grams) granulated white sugar

½ cup (100 grams) firmly packed light brown sugar

1 teaspoon (4 grams) pure vanilla extract

3 large eggs (150 grams out of shell) , at room temperature

½ cup (120 grams) pure pumpkin puree (canned or homemade) (no spices added)

2 tablespoons milk, at room temperature

subheading: Cream Cheese Frosting:

4 ounces (115 grams) regular (full fat) cream cheese, at room temperature

2 tablespoons (25 grams) butter, at room temperature

1 tablespoon pure maple syrup

⅛ teaspoon maple flavoring or extract (optional)

1 ½ cups (180 grams) confectioners' (powdered or icing) sugar, sifted

¾ cup (75 grams) chopped walnuts or pecans (optional)

Directions at joyofbaking.com

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