Pumpkins and Spice: Pumpkin-Spice Pound Cake

By Dawna Edwards and Marci O'Brien
October/November 2002
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Serve this spice cake warm with a serving of Pumpkin Custard. SERVES 12 TO 16 

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• 1 1/2 cups pumpkin
• 1/2 cup brown sugar
• 1/2 cup honey
• 2/3 cup vegetable oil
• 2 eggs
• 1 cup all-purpose flour
• 1/3 cup wheat flour
• 1/2 cup oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1/3 cup finely chopped crystallized ginger
• 1/4 cup chopped walnuts or pecans (optional)

1. In a mixing bowl, blend the pumpkin, sugar, honey, oil, and egg thoroughly.

2. Sift together the dry ingredients (except nuts) in a separate bowl.

3. Slowly add to the wet mixture, stirring constantly.

4. Stir the mixture until entire contents are moistened.

5. Fold in the chopped nuts, if desired.

6. Pour into a greased loaf or bundt pan.

7. Bake at 350 degrees for 45 to 55 minutes.

8. Remove from pan. Cool slightly and serve warm.

 
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