I have found that when it comes to buying canned pumpkin, it is
necessary to have someone read the ingredients for your first can of a
particular type. At my local store, I purchased a can which said pie
filling on the label. The ingredients, however, indicated the contents
were 100 percent pure pumpkin and there was no seasoning added.
Carol
On 11/17/2011 11:50 PM, Rebecca Manners wrote:
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: cookinginthedark@acbradio.org ; '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: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mary Ann
Robinson
Sent: Thursday, November 17, 2011 8:08 PM
To: cookinginthedark@acbradio.org
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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