Homemade is always easier with Byrd Mill baking mixes. To make a special homemade seasonal treat, simply add pumpkin and spices to our popular Old Virginia Pound Cake Mix. Now that the fall harvest in full swing, you can use fresh picked local varieties of pumpkins like the Cannon Ball, Mystic Plus and Hybrid Pam. Cooking a fresh pumpkin is easier than you may think, but of course if you’re in a hurry, simply use a half of a can of plain pumpkin (we did for this recipe).
You’ll find this flavorful twist on an old southern favorite is a brilliant way to use local produce at its nutritional peak. Adding pumpkin makes the cake moist, delicious and seasonal. This dessert packs plenty of vitamin A, vitamin C and fiber in a dessert that you’re family will love. This is a great gift bread and it’s easy enough to make and bring to your next office party or holiday gathering.
Old Virginia —Spiced Pumpkin— Pound Cake Ingredients:
Old Virginia Pound Cake Mix
1 stick butter (no substitutes)
¼ cup solid shortening
½ cup milk
½ teaspoon vanilla (optional)
½ cup pumpkin (fresh or canned)
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
Cream together the butter and shortening until light and fluffy. Add pumpkin and mix well. Add other ingredients and mix. Pour into a greased 9 x 5 x 3 loaf pan and bake in a 325-degree oven for approximately 1 hour or until toothpick inserted comes out clean.
Here’s how to easily cook a fresh-picked pumpkin:
- Choose a pumpkin that feels heavy for its size.
- Cut it open and remove strings and seeds.
- Cut it into wedges and choose your cooking method—boil for 20 minutes or until soft, steam for 30 minutes or until tender, or bake at 350 for about an hour.
- When cooking is finished, blend in food processor until smooth.
*A 5-lb. pumpkin makes about 4 cups of mashed cooked pumpkin, (a 16 oz. can equals about 2 cups). Pumpkin freezes well. Scoop 1-cup servings into plastic baggies and smash flat before freezing.