Chef Mik's Pumpkin Pound Cake

When ever we bake pumpkins for pies or cheese cakes I always save whatever pulp is left over for use in pound cakes, muffins, cookies, ravioli and even stuffing, that said back in the café we use to offer an assortment of freshly baked pound cakes daily and pumpkin was one of our best sellers, the recipe is not difficult and pretty much fail safe, at its core is a standard pound cake formula which simply refers to equal parts butter, sugar, eggs and flour, although keep in mind if you add additional wet ingredients for example in this case the addition of the pumpkin and spices, you will need to adjust your quantities accordingly, beyond that once baked you can serve these cakes however you like often times they are served simply as they are, sometimes they will be topped with icing or frosting but I like to bake them with streusel which is what I have done here today

Shopping List

Butter

Sugar

Eggs

Flour

Pumpkin

Cloves

Cinnamon

Nutmeg

Baking soda

Salt

My Mad Method

Using a paddle attachment of an upright mixer, cream 250g butter and 6dl sugar together

I have devided my sugar, 4 dl white baker's sugar and 2 dl dark brown sugar

Add 4 eggs plus one yoke, 1 at a time when all eggs have been added mix 1-2 minutes longer

Add 2c (5dl) pumpkin puree, and 2 tsp vanilla extract

you can also substitute butternut squash or sweet potato

meanwhile combine 3.5c (8.5-9dl) flour, 1/2ts salt, 1 tsp each: cinnamon, nutmeg and cloves mix well so evenly distributed

mix 1.5 tsp baking soda with 2 tsp hot water

When pumpkin puree is incorporated, add a third of the flour at a time, add the baking soda as well

When all flour has been added mix 2-3 minutes longer, scraping the sides of the bowl as you go, I have added 12oz (2dl) each chopped and toasted pecans and walnuts

 

Using a ladle or rubber spatula spoon in cake batter to about 1 inch (2.5cm) to the rim of the cake tin lined with well greased parchment paper

If you like you can top with streusel, as I have here, place in a 175c preheated oven and bake for about 1 hour 15 minutes to 1hour 30 minutes or until a tooth pick inserted in center comes out clean

Ready to serve!!

You will have enough for about 2 cakes or you can bake mini cakes or muffins as I have here