Name: Pumpkin Ginger Pound Cake
Prep time: 20 s
Cook time: 80 s
Total time: 580 s
Yield: 20
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) butterat 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.