Pumpkin Pound Cake

Pumpkin Pound Cake

I used to reject pound cake. I always felt that the calories were too high and I would get fat easily. This time I made it with pumpkin. It is more whole grains, less fat, delicious and beautiful.

Difficulty

Normal

Time

1h

Serving

3

by Star wish 2790

4.8 (1)

Ingredients

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How to make it (Pumpkin Pound Cake)

1. After the butter is softened, add powdered sugar and beat until it is completely absorbed
Pumpkin Pound Cake recipe
2. Add the egg liquid slowly and beat at a medium speed. Each time you add it, beat it until it is completely absorbed, and then add it to the next time
Pumpkin Pound Cake recipe
3. Whip the butter until the volume increases and the color turns white, add rum and beat well, then add pumpkin puree
Pumpkin Pound Cake recipe
4. Stir and mix well
Pumpkin Pound Cake recipe
5. All powders are mixed and sieved in advance, and then sifted into the whipped butter
Pumpkin Pound Cake recipe
6. Stir until the batter is shiny
Pumpkin Pound Cake recipe
7. Put it into a disposable piping bag and squeeze it into the mould evenly
Pumpkin Pound Cake recipe
8. Sprinkle pumpkin seeds on the surface, shake the mold a few times
Pumpkin Pound Cake recipe
9. Put it in the lower part of the preheated oven at 140 degrees, and bake for 45 minutes. When baking is restricted for 10 minutes, dip a knife in water and make a stroke from the middle
Pumpkin Pound Cake recipe
10. After the surface is uniformly colored, it can be removed from the oven while it is hot
Pumpkin Pound Cake recipe
11. After demoulding, take advantage of a little residual temperature and wrap it in plastic wrap and refrigerate for 1 day. The taste is better.
Pumpkin Pound Cake recipe
Tips:

1. Eggs should be at room temperature

2. Adjust the amount of sugar added according to each person's taste

3. Adjust the baking temperature according to the attributes of each person's oven


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