Pumpkin Pound Cake {Foodie Friday}

October 3, 2014

There are some recipes that are acceptable at any time of year. And then there are those that seem to come with their very own season.

Like anything pumpkin.

I don’t go overboard with the pumpkin stuff this time of year, but I do like a taste of it. (I do keep a personal stash of pumpkin spice coffee creamer in a secure location at work.) And this cake is not so “pumpkiny” or “spicy” (see my note below about cloves) that folks that aren’t crazy about pumpkin or pumpkin spice won’t enjoy it – so far, everyone likes this one.

It can also double as a breakfast recipe, instead of a muffin or coffee cake. Perfect with a morning cup of coffee.

Also, it’s easy. Really easy.

Note: Y’all, I really hate not attributing recipes, but I honestly don’t remember where I got this one to begin with and I’ve also changed it up over time. (For one thing, I completely took out cloves as an ingredient – it’s just not my thing in a cake, even a pumpkin cake.) ingredients

Ingredients

2-1/2 cups sugar
1 cup canola oil*
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 ounces) solid-pack pumpkin
Confectioners’ sugar

Directions

In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition.

eggs and sugar

Combine the flour, baking soda, cinnamon, nutmeg, and salt.

flour mixture

Clean the cinnamon and nutmeg off of your phone.

phone

Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.

cakeTransfer to a greased 10-in. fluted tube pan or bundt pan. Bake at 350° for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar if you wish. Yield: 12-16 servings.

Rice Bran oil Riceland*Ever since I got back from AWBU, where Riceland Foods was so kind to share with us these beautiful bottles of their Rice Bran oil, I’ve been experimenting with cooking with it. If you’re wondering if you can bake with it, the answer is absolutely yes. Rice Bran Oil has a lot of great qualities – high smoke point, Omega-6 fatty acids, Vitamin E and antioxidants. Sorry, you can’t buy a pretty bottle like mine, but you can get Rice Bran Oil packaged in larger quantities, sometimes labeled as “fish fry oil.” (My understanding is, though, that it’s all the same thing.) Long story short, don’t be afraid to try something new in your cooking – you just might like it!

Hurry! Pumpkin season will be gone before you know it!

Jenny Mac

Crumbs Under the Table

http://jennymacrogers.com

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