Title: Pumpkin Pound Cake
Categories: Cake
Yield: 12 Slices

2		Sticks buuter; room temp
1/2	c	Granulated sugar
3/4	c	Packed dark brown sugar
2	ts	Vanilla extract
4	lg	Eggs
2 1/3	c	All-purpose flour
1	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Salt
2	ts	Ground cinnamon
1 1/2	ts	Ground nutmeg
1	ts	Ground ginger
1	c	Canned pumpkin
TOPPING
2	tb	Granulated sugar
1/2	ts	Ground cinnamon
1/2	ts	Ground nutmeg

CAKE: Spray a 9x5x3-inch loaf pan with nonstick cooking spray and line the bottom with wax paper; spray again and set aside. Preheat oven to 325ø F.

Cream butter and sugars until fluffy on medium-high speed in electric mixer. Beat in vanilla. Reduce speed to medium. Add eggs, one at a time, beating after each.

In a separate bowl, sift together flour, baking powder, soda, salt, cinnamon, nutmeg and ginger. Add dry ingredients in two additions to butter mixture, alternating with pumpkin.

Transfer batter to pan. Sprinkle Topping over batter. Bake 1 hour or until a tester inserted into center of cake comes out clean.

Cool in the pan 15 minutes before unmolding onto a rack. Let cool completely. Wrap airtight and store in refrigerator or freezer.

TOPPING: Combine ingredients and use as directed above.

Makes 12 slices, each: 361 calories, 5 grams protein, 18 grams fat, 32 grams carbohydrates, 114 milligrams cholesterol, 352 milligrams sodium.

from "Simply Cakes" by Elizabeth Alston, no ISBN given, as printed in the Houston Chronicle, Jan. 7, 1998

typed and posted by teri Chesser 2-98

From: Teri Chesser Date: 02-02-98 (15:22) Doc's Place Bbs Online. (280) Cooking

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