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Pumpkin Ginger Pound Cake

Level
Intermediate
Prep
20 minutes
Cook
80 minutes
Servings
Makes 20 servings
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
INGREDIENTS
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • 2 cups packed brown sugar
  • 1 cup (2 sticks) butter, at room temperature
  • 3 large eggs
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon vanilla extract
  • 1 cup Libby’s® 100% Pure Pumpkin
  • ½ cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon grated lemon peel
  • ½ teaspoon grated fresh ginger
MAKE IT
Step 1
Combine flour, baking powder, pumpkin pie spice and baking soda in a medium bowl; mix well. Set aside. Beat brown sugar and butter in large mixer bowl using paddle attachment for about 5 minutes or until fluffy. Add eggs one at a time, beating well after each addition. Turn mixer to low; beat in 1 tablespoon ginger and vanilla extract.
Step 2
Alternately beat in pumpkin and flour mixture, being careful to not overmix. At end of last addition, finish mixing by folding mixture with a rubber spatula. Pour batter into a 9 x 5-inch loaf pan sprayed with nonstick cooking spray.
Step 3
Bake at 300° F for 1 hour, 20 minutes or until wooden pick inserted in center comes out clean.
Step 4
Combine powdered sugar, lemon juice, lemon peel and ½ teaspoon ginger in a small bowl; mix well. Drizzle over cold cake. Cut cake into 10 slices; cut each slice in half.
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