equal amount of commercial pumpkin spice, or your own signature
Preheat oven to 325\u00b0.
Grease and flour 10-inch tube pan. Combine oil and sugar, then add eggs one at a time, beating well; set aside.
In separate bowl, combine flour, baking powder, soda, salt, allspice, cinnamon, nutmeg; set aside.
In another bowl, combine pumpkin, water, vanilla, butter flavor and orange extract. Mix flour and pumpkin mixture, then add into sugar and egg mixture; mix at low speed.
Beat an extra 3 to 4 minutes and pour into tube pan.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Decorative Urn.
To Make Pumpkin Spice Ice Cream:
Start the
Heat oven to 325\u00b0.
Grease and flour 10-inch tube pan.
Combine oil and sugar.
Add eggs, one at a time, beating well.
Set aside. In another bowl, combine all dry ingredients; set aside.
In another bowl, combine pumpkin, water, vanilla, butter flavoring and orange extract.
Alternately mix 3 parts flour mixture into 2 parts pumpkin mixture.
Mix at low speed until blended.
Pour into pans. Bake for 1 hour and 15 minutes.
Cool in pans for 10 minutes.
Heat oven to 350\u00b0F.
In mixing bowl, thoroughly blend pumpkin, brown sugar, honey, vegetable oil and eggs.
In separate bowl, sift together flours, baking soda, salt, cinnamon and nutmeg. Stir in oats and ginger. Slowly add to pumpkin mixture, stirring constantly, until moistened. Fold in nuts.
Pour batter into greased loaf or Bundt pan and bake for 45 to 55 minutes. Remove from pan. Cool slightly and serve warm, plain or with Pumpkin Custard. Yields 12 to 16 servings.
Cut 12 (2/3-inch thick) slices of pound cake.
Place 6 slices of pound cake on your work surface.
Spread on one slice 5 tablespoons of softened ice cream.
Smooth the edges of the sandwiches, if necessary.
Place another slice of pound cake on top; press down.
Wrap in plastic wrap and place in freezer. Repeat with remaining slices.
Serve within a month.
Fill a glass 1/2-full with ice. Pour pumpkin spice-flavored liqueur and vanilla-flavored vodka over ice; top with half-and-half. Stir drink with cinnamon stick and garnish with whipped cream and pumpkin pie spice.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Follow the pound cake recipe directions on the back of the cake mix box.
Butter and flour a 13 x 9-inch pan; pour batter into the pan.
Place sliced peaches over the top; sprinkle with cinnamon and sugar.
Bake as directed for pound cake.
About 10 minutes before it is finished, coat top with butter and more cinnamon and sugar.
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
Place 62 pretzels on the prepared baking sheet. Place 1 pumpkin spice-flavored candy on each pretzel.
Place in preheated oven until candies are slightly softened, 4 to 5 minutes. Remove baking sheet from oven and immediately top each with another pretzel, lightly pressing down. Cool to room temperature on the baking sheet.
inutes.
Mix raisins, canned pumpkin, honey, apples, and butter gently
Stir milk, sugar, pumpkin spice, and salt together in a
Combine ingredients in tightly covered container and shake well to combine. Make as you would your regular coffee.
Tip: to make pumpkin spice combine 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp ground clove or allspice and mix well.
n the poaching liquid.
Pound Cake:
Adjust the oven rack
For the Lemon Pound Cake:
Preheat oven to 325\
Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
Slice the bananas and place them on top of the pound cake slices.
In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
Stir in the sweetened condensed milk and mix well.
Pour this liquid mixture over the cake and banana slices.
Refrigerate for one hour until set.
Top with Cool Whip and serve.
nch square baking dish. Place pound cake chunks in the prepared baking
br>Coat both sides of pound cake with cooking spray or brush
First, make the pound cake.
Preheat the oven to
Make lemon pound cake the day before and refrigerate