Pumpkin Pound Cake
 
Ingredients
  • 1 cup unsalted butter, softened
  • 3 cups granulated white sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon apple pie spice
  • 1 can (15 ounces) canned pure pumpkin (not pumpkin pie filling)
  • ⅓ cup rum (or ⅓ cup water and ¼ teaspoon rum extract)
Instructions
  1. Heat oven to 325 degrees F. Grease and flour a 10-inch tube pan or Bundt pan; set aside.
  2. In large bowl of electric mixer, beat butter until soft and creamy, about 2 minutes. Gradually add the sugar and beat for 5 minutes.
  3. Add eggs, one at a time, beating after each addition just until mixed.
  4. Stir together the flour and all the spices. Stir together pumpkin and rum. Add the flour mixture to the batter alternately with the pumpkin-rum mixture, beginning and ending with flour. Mix at low speed after each addition.
  5. Spoon batter into prepared pan and smooth the top. Bake at 325 degrees for 1 hour and 15 minutes or until a tester comes out clean.
  6. Transfer cake to a wire rack and cool for 10 minutes, then turn out of pan and cool completely.
Recipe by The Culinary Cellar at https://theculinarycellar.com/pumpkin-pound-cake/