Pumpkin Pound Cakecakes 2 cup butter, melted 5 cup canned pumpkin 4 cup sugar 8 each eggs, room temp 6 cup flour 1/2 teaspoon salt 4 teaspoon baking soda 1 teaspoon freshly grated nutmeg 2 teaspoon cinnamon 2 teaspoon vanilla 3 cup heavy whipping vream 3/4 cup orange juice 2 tablespoon powdered sugar 1 cup walnuts or pecans, chopped Cream the butter and sugar. Add the pumpkin and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Combine the dry ingredients and slowly add to the creamed mixture. Add the vanilla and beat well. Pour into 2 greased and floured bundt or tube pans and bake for 1 hour and 15 minutes at 350 degrees. Whip the cream until stiff. Mix in the organge concentrate and sugar. Let the cakes cool in the pans for 25 -30 minutes. Serve slices garnished with a collop of orange cream springled with walnuts. |
