Adams Pumpkin Spice Pound Cake

Notes: Great Holiday Dessert. Another option to Pumpkin Pie!

  • 1 cup Vegetable Oil
  • 3 cups Granulated Sugar
  • 5 Eggs, large
  • 3 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Tbl ADAMS ALLSPICE
  • 2 Tbl ADAMS GROUND CINNAMON
  • 2 Tbl ADAMS NUTMEG
  • 2 cups Canned Pumpkin
  • 1/3 cup Water
  • 1 tsp 'ADAMS BEST" VANILLA
  • 1 tsp ADAMS BUTTER FLAVOR
  • 2 Tbl ADAMS ORANGE EXTRACT
Preheat oven to 325 degrees. Grease and flour a 10" tube pan. Combine vegetable oil and sugar. Add eggs one at a time, beating well. Set aside. In a separate bowl combine flour, baking powder, baking soda, salt, ADAMS ALLSPICE, ADAMS GROUND CINNAMON and ADAMS NUTMEG. Set aside. In another bowl combine pumpkin, water, 'ADAMS BEST" VANILLA, ADAMS BUTTER FLAVOR and ADAMS ORANGE EXTRACT. Alternately, mix 3 parts flour mixture and 2 parts pumpkin mixture into the sugar and egg mixture. Mix at lowest speed after each addition until just blended. Beat an additional 3 to 4 minutes. Pour into the tube pan. Bake at 325 degrees for about one hour and 15 minutes, or until toothpick inserted into center comes out clean. Cool cake in pan for 10 minutes. Remove from pan onto a wire rack. Let cool completely on wire rack. ** You can substitute one 15-1/2 oz. can of mashed sweet potatoes, drained, if desired, in place of canned pumpkin.

» photo

Classic Adams Pumpkin Spice Cake

Back To Recipe