Vintage Pumpkin Pound Cake

vintage pumpkin pound cake

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Vintage recipes are as important, to me, for one’s family history and legacy as story telling, names, photos, and items and objects that are saved and passed down from one generation to another.  It’s a way of sharing with the new generations what life was like ‘back in the day’~~and, with today’s craze with fast food, frozen entrees, and ‘homemade’ sometimes being considered making ‘Hamburger Helper’ then vintage recipes can preserve not only what’s more healthy, but also what makes you who you are.

The memories that are attached to foods, smells, time in the kitchen, holidays when everyone gathers in the kitchen and so much of the laughing, sharing, and camaraderie comes from what’s put on the table are things that are seared in our minds forever and ever!  This ‘Vintage Pumpkin Pound Cake’ is a ‘Boho’ of the original Vintage Pound Cake where I tell the story of Mama Helen~~if you have time, swing by and find out about this feisty strong woman who could smack down some good eats!

vintage pumpkin pound cake

vintage pumpkin pound cake

Yield: One bundt cake pan

Ingredients

  • Preheat oven to 325
  • 3 cups sifted all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 cup dark brown sugar
  • 2 cups sugar
  • 2 sticks butter (room temperature)
  • 1/2 cup Crisco (room temperature)
  • 5 eggs (room temperature)
  • 1 Tbl. vanilla
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 (15 oz.) can pumpkin puree

Instructions

  • In a medium mixing bowl, combine the flour, baking powder and salt and set aside.
  • In a large mixing bowl, cream together the brown sugar, sugar, butter and Crisco.  Beat with a hand mixer on low speed until whipped and fluffy.  About 5 minutes.
  • Add the eggs one at a time and beat on low speed to incorporate.  Add the vanilla and sour cream and blend together then add the milk and pumpkin.  Blend all together well.
  • Start adding in the dry ingredients one cup at a time and blending together well into a thick batter.
  • Pour into your tube pan and bake in a preheated 325 oven about 65-75  minutes or until a toothpick comes out clean.

Notes

If you want to make different size baking dishes, have at it. I did some of the batter in small 5" tartlet pans, and they were fabulous.  Simply adjust the baking time. 

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Vintage Pumpkin Pound Cake

 

4 Comments

  1. There are no traditional pumpkin pie spices in this. No cinnamon, allspice, etc. I would imagine this to be rather bland.

  2. I think it’s our duty as food bloggers to keep vintage recipes like these alive! I would love to make this for Thanksgiving instead of pumpkin pie, but I know hubs won’t hear of it. BUT the drizzle of chocolate ganache that you added, just may change his mind 🙂

    • Priscilla…I’m tellin’ ya, this is like eating a punnnking pie that you slice upright! No kiddin’, it’s the same texture, at least in my humble pie opinion!! xo ~~ally

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