Pumpkin pound cake from The Golden Book of Baking: Over 300 Great Recipes by Carla Bardi and Rachel Lane and Ting Morris

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on November 27, 2014

    With 3 cups of flour and 2 cups of pumpkin, I was real worried that the cake would turn out dense. But it turned out real nice, I was really happy with it. The process was somewhat unusual for an oil-based cake, they have you beating the oil and the sugar together, then adding the eggs one at a time, the same way you would with a butter-based cake where you cream the butter and sugar first. Both weight and volume measures were given, I used the wt measure for the pumpkin puree and volume measure for everything else.

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