vintage pumpkin pound cake

Pound cake is great, but pumpkin pound cake! Well, my dear luvvees, you are in for a treat that will exceed your palate expectations!

Old Fashioned Pound Cake Recipe

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.

Pound Cake with Buttermilk

Certainly many times vintage recipes have ingredients that we more health conscious folks don’t want to use.

We’re fortunate to live in an age of lots of options from gluten free to dairy free to better oils to use. 

And, you can surely make some substitutions in this recipe. For instance, buttermilk for sweet milk. Coconut oil (solid form) for Crisco. 

Sour Cream Pound Cake

However, I’ve maintained the integrity of this recipe. Why? Well, because I think it honors the cooks of the past.

And, secondly because it’s not a weekly or even monthly recipe I’m making. It’s a special occasion. It’s a way to literally taste the past. 

Butter Pound Cake

 It’s a way of sharing with the new generations what life was like ‘back in the day’. This pumpkin pound cake is one of those cakes that’s a spin off of a vintage recipe!

Pumpkin Pound Cake Bundt

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.

Moist Pumpkin Pound Cake Recipe

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!  

Pumpkin Sour Cream Pound Cake

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!

Pumpkin Sour Cream Pound Cake

Here’s another pumpkin recipe you’ll love! I promise, cross my heart! Check it out!! 

vintage pumpkin pound cake

Yield: One bundt cake pan

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Ingredients

• Preheat oven to 325
• 3 cups sifted all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. sea salt
• 3 tsp. pumpkin pie seasoning mix
• 11/2 cup dark brown sugar, can substitute coconut sugar, see NOTES below
• 2 cups sugar, can substitute cdate or oconut sugar
• 2 sticks (8 Tbl. each) butter, room temperature
• 1/2 cup Crisco, room temperature, healthier choice is coconut oil, see NOTES below
• 5 eggs, room temperature
• 1 Tbl. vanilla
• 1/2 cup sour cream
• 1/4 cup milk, whole or 2%
• 1 (15 oz.) can pumpkin puree

Instructions

1. In a medium mixing bowl, combine the flour, baking powder salt, pumpkin pie spice mix and set aside.
2. 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.
3. 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.
4. Start adding in the dry ingredients one cup at a time and blending together well into a thick batter.
5. Pour into your tube pan and bake in a preheated 325 oven about 65-75  minutes or until a toothpick comes out clean.

Notes

I have maintained the integrity of the original recipe using the Crisco, but you certainly can substitute solid form coconut oil at almost room temperature. The same with the sugar, a healthier version would be coconut or date sugar.

Feel free to reduce the amount of sugar as you're mixing the batter. Taste it and see if it meets your sweet level. You can also use a sugar substitute like stevia leaf extract.

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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