Pumpkin Pound Cake
recipe source: Southern Living
1 cup butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon apple pie spice
2 cups cooked mashed pumpkin (may use canned)
1/3 cup rum
In a mixing bowl, beat butter using an electric mixer on medium speed for about 2 minutes or until soft and creamy.
Gradually add in sugar, beating at medium speed 5-7 minutes.
Add in eggs, one at a time, beating just until yellow disappears.
In another bowl, combine flour and the next 6 ingredients.
In another bowl, combine the pumpkin and rum.
Add the flour mixture to the creamed mixture alternately with the pumpkin mixture, beginning and ending with the flour mixture.
Mix at lowest speed just until blended after each addition.
Transfer batter into a greased and floured 10-inch tube pan.
Bake in a 325° oven for 1 hour and 25-30 minutes or until a pick comes out clean.
Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely on wire rack.
Cream Cheese Frosting2 3/4 cups confectioners sugar
4-oz softened cream cheese
1 tsp vanilla
1 Tbs milk
In mixer, combine all ingredients and mix until creamy, Spread on cooled cake. Top with 1/4 cup toasted pecans. Store cake in refrigerator.