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Originally published Wednesday, December 25, 2013 at 3:42 PM

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Recipe: Pumpkin Pound Cake


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Makes 12 slices

16 tablespoons (2 sticks) butter, room temperature

½ cup sugar

¾ cup packed dark brown sugar

2 teaspoons vanilla extract

4 large eggs

21 / 3 cups flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

1½ teaspoons ground nutmeg

1 teaspoon ground ginger

1 cup canned pumpkin

Topping:

2 tablespoons sugar

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1. Spray a 9½-by-5½-by-2¾-inch loaf pan with vegetable cooking spray and line the bottom with wax paper; spray again and set aside. Preheat the oven to 325 degrees.

2. With an electric mixer set on medium-high speed, cream together the butter, granulated and brown sugars until fluffy. Beat in the vanilla. Reduce the speed to medium and add the eggs, one at a time, beating after each.

3. In a separate bowl, sift together the flour, baking powder, soda, salt, cinnamon, nutmeg and ginger. Add the dry ingredients in two additions to the butter mixture, alternating with the pumpkin.

4. Transfer the batter to the prepared pan. For the topping, combine the sugar, cinnamon and nutmeg; sprinkle over the top of the batter. Bake 60 minutes, or until a tester inserted into the center of the pound cake comes out clean.

5. Cool in the pan 15 minutes before unmolding onto a rack. Let cool completely. Wrap airtight and store in refrigerator or freezer.

Adapted by The Seattle Times in 1994 from “Simply Cakes” by Elizabeth Alston.



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