Get ready to transform your kitchen into a cozy autumn paradise with this irresistible Pumpkin Pound Cake that promises to be the star of your dessert table! Imagine a rich, moist cake bursting with warm spices and the deep, earthy flavor of pumpkin, created effortlessly with your trusty Kenwood Chef. Whether you're a baking novice or a seasoned pro, this recipe will have you feeling like a professional pastry chef in no time, filling your home with the most incredible aroma that screams fall comfort.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your Kenwood Chef oven to 350°F (175°C). Ensure the oven rack is positioned in the center for even baking.
- In a large mixing bowl, add 1 cup of softened unsalted butter and 2 cups of granulated sugar. Using the paddle attachment on your Kenwood Chef, cream the butter and sugar together on medium speed until the mixture is light and fluffy, approximately 3-5 minutes.
- With the mixer running, add 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. This will help achieve a smooth batter.
- Once the eggs are well combined, add 1 cup of canned pumpkin puree to the mixture. Continue mixing until the pumpkin is fully integrated into the batter.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients in the Kenwood Chef bowl. Mix on low speed until just combined. Be careful not to overmix, as this can affect the texture of the pound cake.
- Once combined, scrape down the sides of the bowl to ensure all ingredients are incorporated. If desired, you can fold in any additional ingredients such as chopped nuts or chocolate chips at this stage.
- Grease and flour a 10-inch loaf pan or line it with parchment paper for easy removal. Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully turn the cake out onto a wire rack to cool completely.
- Once cooled, slice and serve your delicious Pumpkin Pound Cake. Enjoy it plain or with a dollop of whipped cream for added indulgence!
Tips
- Room Temperature is Key: Ensure all ingredients, especially butter, eggs, and pumpkin puree, are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a tender crumb.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling Matters: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to prevent it from breaking.
- Storage Tip: This pound cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestions: Serve with a dusting of powdered sugar, a drizzle of caramel, or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 115mg
