Description
A moist and flavorful pound cake with the perfect blend of pumpkin and spices, perfect for fall gatherings.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup buttermilk
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the pumpkin puree, followed by the eggs, one at a time.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Pour the batter into the prepared pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.