shirleys pumpkin pound cake

Name: Shirleys Pumpkin Pound Cake
Prep time: 25 min
Cook time: 1 h 20 min
Yield: 10
Ingredients: 16 ounce(s) pumpkin from a can; 5 - eggs; 1/2 teaspoon(s) salt; 12 ounce(s) sour cream; 3 stick(s) butter or margarine; 3 cup(s) flour may add a little more up to 1/2 c.; 2 tablespoon(s) cinnamon; 1 teaspoon(s) nutmeg; 1/2 teaspoon(s) allspice, ground; 2 teaspoon(s) vanilla; 2 teaspoon(s) grated lemon peel; 3 cup(s) sugar; 1 teaspoon(s) baking soda

(2 ratings)

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Recipe by

Shirley Washington

@Shirley52

townsend, DE

My family loves this recipe...moist and sweet!

(2 ratings)

yield 10 -15

prep time 25 Min

cook time 1 Hr 20 Min

Ingredients For shirleys pumpkin pound cake

16 oz

pumpkin from a can
5

eggs
1/2 tsp

salt
12 oz

sour cream
3 stick

butter or margarine
3 c

flour may add a little more up to 1/2 c.
2 Tbsp

cinnamon
1 tsp

nutmeg
1/2 tsp

allspice, ground
2 tsp

vanilla
2 tsp

grated lemon peel
3 c

sugar
1 tsp

baking soda

How To Make shirleys pumpkin pound cake

1
Pre heat oven to 325 degrees Cream sugar and butter together

2
Add eggs 1 at a time beating after each one
3
mix in sour cream by hand
4
add in 1 c flour beating with salt and baking soda after each one also add in all spices, vanilla,and lemon then pumpkin and mix til well blended
5
pour into a oiled and floured bundt pan and cook until done check after 45 minutes then every 10 minutes til done
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shirleys pumpkin pound cake

Ingredients For shirleys pumpkin pound cake

How To Make shirleys pumpkin pound cake

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