Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Persi’s Pumpkin Pound Cake

on 10/21/2011

Our precious little Persi cat has been having a bad time with her allergies the last few days.  You’ve never seen a kitten sneeze so many times in a row.  She’s also been sleepier and much more cuddly than normal which is nice but sad too.  Course, her Aunt Ashley and i didn’t help any last night.  Kinda overdosed her on her med accidentally.  Poor lil thing was loopy.  I get that way too…only i don’t need medication.  Just comes natural. ;0)

Everybody and their brother is featuring pumpkin this and pumpkin that on their websites/blogs, so i decided to jump on the bandwagon.  But you know we couldn’t do the same ol’, same ol’ as everybody else.  No sirree.  We is doin’ pound cake.  That’s not a dessert i make often but it’s not because it’s not wonderful.  Wanted to do a little twist on it though and, by Jove, it’s twisted all right!  I like it. Really moist and the taste is quite unique!  None of my three guessed what the mystery flavors were.   Not sure what you might think but if you’re in for a walk on a little bit wilder side, leave the pumpkin pie spice in the cabinet and give Persi’s cake a shot.  As Bear (my dad) would say, “It’s different.”

Persi’s Pumpkin Pound Cake

3 cups sugar

1/2 cup (1 stick) butter, softened

1 can (15 oz.) pumpkin puree

6 eggs, separated

1 tsp. vanilla extract

1 cup sour cream

3 cups all-purpose flour

1/4 tsp. baking soda

1/4 tsp salt

1/2 Tbs. curry powder

1 tsp. ginger

1/4 tsp chili powder

Cream butter and sugar until thoroughly mixed.  Add egg yolks one at a time, beating well.  Blend in pumpkin, vanilla and sour cream.

In a separate bowl, sift together flour, soda, salt, curry powder, ginger, and chili powder.  Add to batter and beat well.

In a bowl, beat egg whites until stiff peaks form.  Fold gently into cake batter.

Pour into a greased and floured tube pan.  Bake at 300 degrees for 1 1/2 hours, checking after the first hour.

*I used miniature tube pans, a leaves and pumpkins-shaped silicone muffin pan, and a loaf pan instead.  The muffin pan cakes were done around 30 minutes or so.  The loaf pan took just a little over an hour.

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