Description
Indulge in the perfect fall dessert with our Buttermilk Pumpkin Pound Cake recipe. Learn how to create a moist and flavorful treat that will impress all!
Ingredients
- – 3 cups (360g) all-purpose flour plus more for dusting
- – 1 tablespoon (15g) ground cinnamon
- – 2 teaspoons (4g) ground ginger
- – 1 teaspoon (2g) ground nutmeg preferably freshly grated
- – 1/2 teaspoon (1g) ground cloves
- – 1/2 teaspoon (1g) ground allspice
- – 2 teaspoons (8g) baking powder
- – 1 teaspoon (5g) baking soda
- – 1 teaspoon (5g) salt
- – 2 cups (400g) packed dark brown sugar
- – 1 cup (200g) white sugar
- – 1 cup (226g) beef lard softened
- – 2 teaspoons (10ml) vanilla extract or paste
- – 7 eggs room temperature
- – 1 cup (240ml) buttermilk well shaken before measuring
- – 1 (15-ounce) can of pumpkin puree
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Combine the flour, spices, baking powder, baking soda, and salt in a mixing bowl and sift them into another bowl.
- In a different large bowl, mix together the dark brown sugar, white sugar, beef lard, and vanilla extract. Use either a stand or hand mixer to blend these ingredients on a medium-high setting until they become light and fluffy, which should take around four to five minutes. Occasionally, scrape down the sides of the bowl to ensure thorough mixing.
- Add the eggs one at a time, beating well after each addition. Once all eggs are mixed in, incorporate about half a cup of the flour mixture into the batter, mixing on a low speed until combined. Add a bit of the buttermilk and mix. Continue this process until both the flour mixture and buttermilk are fully blended into the batter. Finally, fold in the pumpkin puree.
- Prepare a 12-cup bundt pan by greasing it and dusting with flour. This step is crucial to prevent the cake from sticking. Pour the batter into the pan and even out the top.
- Place in the oven and bake for 55 to 60 minutes. The cake is done when a skewer inserted into the center comes out clean. Let the cake cool in the pan for one to two hours. Run a knife along the edges of the pan to loosen the cake, then invert it onto a wire rack to cool completely.
- Transfer the cake to a serving stand when you’re ready to present it. Store it under a cake dome to keep it airtight. If you like, serve it with bourbon caramel or your choice of ice cream, such as butterscotch with candied pecans or bourbon-pumpkin ice cream. Enjoy!
Notes
- Prep Time: 30 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: american, dessert, homemade
