Re: [CnD] PumpkinPound Cake
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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] PumpkinPound Cake
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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
