Spiced Pumpkin Pound Cake Delight
Indulge in the warm flavors of fall with this rich and moist Spiced Pumpkin Pound Cake Delight. Perfectly spiced with cinnamon, nutmeg, and ginger, this cake is a true celebration of autumn. Adapted from Lauren Chattman's beloved recipe, this version is uniquely processed in a food processor for an incredibly smooth texture that promises a delightful bite every time. Enjoy it as a dessert at family gatherings or slice it for a cozy afternoon treat with a cup of tea. Feel free to personalize it with additional spices like cloves or even substitute in pumpkin pie spice for a festive twist!
12
Servings
200
Calories
12
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (measured)
sugar
1 cup (measured)
baking powder
1 teaspoon (measured)
baking soda
1/2 teaspoon (measured)
salt
1/4 teaspoon (measured)
cinnamon
1/2 teaspoon (measured)
ground nutmeg
1/4 teaspoon (measured)
ground ginger
1/4 teaspoon (measured)
cold unsalted butter
1/2 cup (cut into pieces)
large eggs
2 (beaten)
pumpkin puree
1 3/4 cups (canned)
vanilla extract
1 teaspoon (measured)
Instructions
1
Preheat your oven to 350°F (175°C) and grease and flour a standard loaf pan to ensure easy release.
2
In the bowl of your food processor, combine the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Pulse several times until the ingredients are well mixed.
3
Add the cold, cut-up butter and one of the eggs to the mixture. Process until the mixture appears crumbly and slightly moistened.
4
With the food processor running, gradually add the pumpkin puree, remaining egg, and vanilla extract. Continue processing until the batter is smooth and well combined, scraping down the sides of the bowl as necessary.
5
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6
Bake in the preheated oven for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean.
7
Once baked, allow the cake to cool in the pan for 10 minutes before carefully removing it from the pan and letting it cool completely on a wire rack.
Nutrition Information
6.7
Fat
30
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Spiced Pumpkin Pound Cake Delight?
The cake features warm fall flavors, specifically pumpkin spiced with cinnamon, nutmeg, and ginger.
Which spices are used in this recipe?
The recipe includes cinnamon, ground nutmeg, and ground ginger.
What method is used to mix the batter?
A food processor is used to create an incredibly smooth texture for the batter.
Can I substitute the individual spices?
Yes, you can substitute pumpkin pie spice for a festive twist.
At what temperature should the oven be set?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What type of baking pan should I use?
A standard loaf pan is required for this recipe.
Do I need to prepare the pan before baking?
Yes, you should grease and flour the loaf pan to ensure the cake releases easily.
How long does the cake need to bake?
The cake should bake for approximately 1 hour and 10 minutes.
How many servings does this recipe yield?
The recipe makes 12 servings.
Should the butter be at room temperature?
No, the recipe calls for cold unsalted butter cut into pieces.
Can I add other spices to the cake?
Yes, feel free to personalize it with additional spices like cloves.
How many calories are in one serving?
There are 200 calories per serving.
What is the fat content per serving?
Each serving contains 6.7 grams of fat.
How much protein is in each slice?
There are 2.5 grams of protein per serving.
What is the carbohydrate count per serving?
Each serving has 30 grams of carbohydrates.
Is this cake suitable for Thanksgiving?
Yes, it is tagged as a great option for Thanksgiving and autumn gatherings.
What is the benefit of using a food processor for this cake?
The food processor ensures an incredibly smooth texture and a delightful bite.
How can I tell if the cake is fully cooked?
Insert a toothpick into the center; if it comes out clean, the cake is done.
How long should the cake cool in the loaf pan?
Allow it to cool in the pan for 10 minutes before removal.
Where should the cake finish cooling?
The cake should cool completely on a wire rack.
How should the butter be prepared?
The butter should be cold and cut into pieces.
What kind of pumpkin puree is needed?
The recipe uses 1 and 3/4 cups of canned pumpkin puree.
Is this recipe appropriate for an afternoon treat?
Yes, it is perfect as a cozy afternoon treat with a cup of tea.
On whose recipe is this version based?
It is adapted from a recipe by Lauren Chattman.
How are the dry ingredients first combined?
Pulse the flour, sugar, baking powder, baking soda, salt, and spices in the food processor.
When do I add the vanilla extract?
The vanilla extract is added with the pumpkin and the second egg while the processor is running.
What size is the recommended pan?
The instructions specify a standard loaf pan.
Are all the eggs added at the same time?
No, one egg is added with the butter, and the other is added later with the pumpkin.
Is this considered an easy baking project?
Yes, the recipe is tagged for easy baking and uses simple food processor steps.
Can I serve this with a specific drink?
The description suggests enjoying a slice with a cup of tea.