Pumpkin Swirled Poundcake
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  1. #1
    TammyBob bamamomto4's Avatar
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    Talking Pumpkin Swirled Poundcake

    Pumpkin Swirled Poundcake

    6 eggs, at room temperature

    1/2 cup sour cream, at room temperature

    2 tsp. vanilla extract

    3 cups cake flour

    1-1/2 cups sugar

    1 tsp. grated orange zest

    1 tsp. baking powder

    1/2 tsp. baking soda

    1-1/4 cups + 2 tbsp. butter, at room temperature

    1/2 cup canned pumpkin

    1 tsp. pumpkin pie spice

    1 tsp. ground cardamom

    1-1/2 cups confectioners sugar

    3-4 tbsp. orange juice



    Preheat oven to 350°. Butter and flour 4 mini-loaf pans. Whisk together eggs, sour cream and vanilla, In another bowl, combine the next 5 ingredients. With mixer, at medium speed, add 1/2 of the egg mixture and 11/4 cups butter to flour mixture. Reduce speed to low; beat in remaining egg mixture. Increase speed to medium, beat one minute. Transfer 11/2 cups batter to another bowl; stir in pumpkin, pie spice, and cardamom. Spread 1/2 cup plain poundcake batter over bottom of each loaf pan; top with 2-3 tbsp. pumpkin batter. Top each layer of pumpkin batter with 1/2 cup plain batter. Use a knife to swirl batters. Bake 40-45 minutes or until toothpick comes out clean. Cook in pans on wire racks for 5 minutes. Remove from pans; cool completely on wire rack. Combine remaining butter with confectioners sugar and orange juice until smooth; drizzle over each loaf.

  2. #2
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    Thanks Tammy.

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    Thanks!

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  5. #4
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    This sounds so yummy Perfect to make this weekend.

  6. #5
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    Sounds delish! Thanks Tammy!

  7. #6
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