Pumpkin Pound Cake

 

It is Secret Recipe Club time again!  This month I was assigned the blog, Savannah's Savory Bites.  It is a fun blog full of recipes that are tasty, easy on the budget, and easy to prepare.  Yes, it is right up my alley!  Because this Secret Recipe Club posting is during the holiday season, I decided to make a Pumpkin Pound Cake.  We love pumpkin year round in this house so I always have a can of it in the pantry ready for a delicious treat.

This recipe is exactly what holiday desserts should be in my opinion.  Warm and delicious full of sweet spices and moist from the canned pumpkin.  We topped ours with fresh whipped cream, oh yes it was a delicious dessert, but it also makes a great breakfast treat too!  Enjoy!

Pumpkin Pound Cake
Recipe Source: Savannah's Savory Bites


3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 teaspoon salt

3 cups white sugar

1 cup vegetable oil

4 eggs

1 (15 ounce) can pumpkin puree

1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C). 

Grease and flour a Bundt pan.

Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

In a large bowl, beat together sugar and oil until foamy.  Add eggs one at a time beating thoroughly after each. Mix in  pumpkin. 

Stir in flour mixture alternately with milk.

Pour batter into prepared pan.Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. 

Add small cup of water to oven in heat proof pyrex while the cake cooks for a moist texture.