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Pumpkin Nut Pound Cake
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Recipe Information
Terri McKibbon

Serves/Makes:1 loaf

  • 3/4 cup (175 ml) granulated sugar
  • 1/2 cup (125 ml) packed light brown sugar
  • 3/4 cup (175 ml) softened butter
  • 2 large eggs
  • 1 cup (225 ml) Libby's solid pack pumkin
  • 1-3/4 cups (425 ml) allpurpose flour
  • 1/2 cup (125 ml) chopped pecans
  • 1 tsp (5 ml). baking soda
  • 1-1/2 tsp (7 ml). cinnamon
  • 1/2 tsp (2 ml). allspice
  • 1/4 tsp (1 ml). nutmeg
  • 1 cup (225 ml) sifted powdered sugar
  • 3 tsp (15 ml) to 4 tsp (20 ml). water
  • Preheat oven to 325 degrees (175 C.).
  • Combine sugars, butter, eggs, and beat until fluffy.
  • In separate bowl combine dry ingredients.
  • Add dry ingredients alittle at a time to liquid, and blend well.
  • Pour into loaf pan.
  • Bake 75 to 80 minutes and let stand on wire rack 10 minutes.
  • Remove from pan.
  • Put powdered sugar in bowl and add water.
  • Stir to eliminate lumps.
  • Drizzle over cake.

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