Pumpkin Swirled Poundcake

**bamamomto4** · 09-06-2004, 03:17 PM

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.