Pumpkin Pound Cake

Pumpkin Pound Cake

by You Ma Food

4.6 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

5

[Works of Bai Cui's Fifth Food Contest]
Now is the season for pumpkin harvest, and autumn is about to hoard a lot of energy to spend the winter, so let us make a cake that belongs to the autumn. There is delicious food, of course, it is more advantageous. Electronic oven with golden capacity, fast preheating, uniform coloring, accurate temperature, so it is difficult to make cakes successfully.

Ingredients

Pumpkin Pound Cake

1. After the pumpkin is peeled, it is steamed and pressed into puree, and the pumpkin seeds are peeled and reserved

Pumpkin Pound Cake recipe

2. Unsalted butter softened at room temperature for later use

Pumpkin Pound Cake recipe

3. Beat the butter until the color becomes lighter and feathery

Pumpkin Pound Cake recipe

4. Add fine sugar and continue to beat well and set aside

Pumpkin Pound Cake recipe

5. Add eggs in portions and continue beating

Pumpkin Pound Cake recipe

6. Add pumpkin puree and beat well;

Pumpkin Pound Cake recipe

7. Sift in low-gluten flour and baking powder at one time and mix well in an irregular way

Pumpkin Pound Cake recipe

8. Put the batter into the mold and sprinkle pumpkin seeds on the surface for decoration

Pumpkin Pound Cake recipe

9. Preheat the oven to 170 degrees. After the preheating is completed, put it into the mold, middle layer, and fire for 25 minutes

Pumpkin Pound Cake recipe

10. The surface of the cake is blooming, the color is golden, and the pressing is elastic, it means that the cake is ready.

Pumpkin Pound Cake recipe

Tips:

Pumpkin seeds can be raw ~ pumpkin puree can be cut into small pieces and cooked in the microwave

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