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Pumpkin-orange Pound Cake

Submitted by: | Source: Cathy Wiechert

Pumpkin-Orange Pound Cake
2011-10-09 Other
3.7 0

This pumpkin pound cake is made with coconut oil and is flavored with orange, ginger and cardamom.

  • Servings: 2 loaves
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1hour 20 minutes


2½ cup Cake Flour
1½ tsp Baking Powder
½ tsp Salt
½ tsp Cardamom
½ tsp Ginger
½ cup Unsalted Butter, softened
½ cup Coconut Oil
1½ cups Granulated Sugar
4 Eggs
¾ cup Canned Pumpkin
2 Tbsp Orange Juice
1 Tbsp Grated Orange Peel
1 tsp Vanilla
½ cup Milk


Preheat oven to 350 degrees. Grease two 8 inch loaf pans. Sift or whisk together the cake flour, baking powder, salt, cardamom and ginger in a large bowl, then set aside. Cream the butter and coconut oil in the large bowl of an electric mixer. Gradually add the sugar, beating at low speed, then increase the mixer speed to high and beat until pale and fluffy. Add the eggs, one at a time, beating well and scraping down the bowl sides after each addition. After all the eggs are in, beat several minutes at high speed until the mixture is smooth and very pale. Beat in the pumpkin, orange juice, orange peel and vanilla.

Beating at low speed, add the dry ingredients in thirds, alternating with the milk. Pour the batter into the two greased loaf pans. Bake for 60-65 minutes, or until the tops spring back when lightly touched. Let the cakes cool completely on a wire rack before removing from pans to slice.

Helpful Tips:

If using a bundt pan or a tube pan, increase the baking time to one hour and twenty minutes.