Monday, November 30, 2009

A New Thanksgiving Tradition

This is a pumpkin pound cake that has become a tradition with my husband's side of the family. The kids love it even without whipped cream!
Pumpkin Pound Cake

2 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin
1 cup chopped pecans

In a mixing bowl, blend sugar and oil. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin, mix well. Combine flour, baking soda, cinnamon, nutmeg, and salt; add to pumpkin mixture. Stir in pecans. Pour into a greased 12-cup flted tube pan.

Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan; cool completely. Dust with confectioners' sugar.

I found this recipe in a Taste of Home's Holiday Recipe collection and I tweaked a little bit to fit our tastes. Please check out other Thanksgiving traditions at Bake at 350's blog. She always has great ideas!


bridget {bake at 350} said...

You had me at "pumpkin." :) Love your place setting template design! So fun!

Jeanne said...

Looks delicious! I absolutely love pumpkin so I might have to try this!

Dorothy said...

Looks beautiful! I love the color pumpkin gives to desserts, don't you? And you can never go wrong with a Bundt!

Jade said...

This looks so good and pretty! I love pumpkin and actually have a few cans left.